Winter Harvest Spinach Frittata Recipe

January’s”Down on the Farm” column in the Nashua Telegraph Encore section highlighted a great recipe from Liz Barbour of the Creative Feast:


  • 3 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 12 large farm-fresh eggs
  • 3 tablespoons local cream or milk
  • 2 cups winter fresh baby spinach, chopped
  • ¼ cup flat-leafed parsley, chopped
  • ½ cup local goat cheese, crumbled
  • Kosher salt and pepper


  1. Preheat the oven broiler.
  2. Beat the eggs lightly with a fork. Add the cream or milk, spinach, parsley, ½ teaspoon of kosher salt, ½ teaspoon ground pepper and half the goat cheese. Stir lightly to combine.
  3. In a 12-inch, nonstick, ovenproof skillet, melt the butter over moderate heat, swirling the pan to coat the bottom and sides.
  4. Add the egg mixture. Reduce heat to low and cook slowly, gently stirring the top of the mixture, allowing the bottom to set. Cook until the eggs are almost firm in the center, about four minutes. The top should be very soft. Sprinkle the frittata with the remaining goat cheese.
  5. Transfer the pan to the broiler and broil until the frittata browns lightly on top and becomes puffy and firm around the edges, about two to three minutes.
  6. Remove from the broiler and serve hot or at room temperature.
  7. Serve with roasted potatoes and locally produced bison sausage.

Serves 8

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