Spinach Fritatta

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Last weekend I went to brunch at this restaurant in SoHo called Aurora.  They have a pretty decent brunch special; $15 for your meal, coffee or tea, and your choice of a brunch cocktail with ranges from mimosa and bloody mary’s to Bellini’s (it’s an Italian restaurant) and for $5 more you can have a refill on your cocktail.  The food tastes really good and it’s nicely portioned.  I left satisfied; not too over stuffed and not still hungry and I want to go back again.

I had the Spinach Fritatta. For those of you that aren’t familiar with fritattas they are basically an open-faced omelet that is baked in the oven instead of cooked on the stove top.  There is no exact recipe and you can add basically whatever you want like you would to an omelet.  The Spinach Fritatta at Aurora was so tasty that I decided to recreate it at home.

Ingredients

  • 6 eggs
  • 1/4 cup half and half
  • 2 large handfuls fresh spinach
  • 3 sprigs fresh mint
  • goat cheese
  • 2-3 tbs olive oil
  • salt and pepper to taste

Preheat oven to 350° F.

In a large oven safe skillet, heat the olive oil over medium heat. Add the spinach and mint.

Cook spinach and mint down until it looks wilted. Turn heat off.

Whisk the eggs and half and half together in a large bowl.

Pour egg mixture directly into the pan with the cooked spinach. Spread goat cheese sparsely around the pan.

Bake in preheated oven for about 30 minutes or until the center puffs up and becomes golden brown.

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