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My daughter has always loved spinach, but lately she’s complained about the texture on her teeth. So, I’ve started blending the greens, making them disappear into velvety eggs. The vibrant green hue, which references Dr. Seuss, also evokes joy. She loves them!

Since I starting making this frittata, I’ve used a variety of greens. Combinations like spinach and basil, Swiss chard and mint and kale and thyme work well, but the combinations are truly endless, so use what you have and like.

For a full brunch, you can also offer a variety of sides: toast, sausages, ham, avocado, simple salad or, my personal fave, Mama O’s kimchi. I served one version with smoked paprika aioli, arugula salad and toast. Otherwise, just serve it straight up!

SPINACH & BASIL FRITTATA W/ KIMCHI

For 3 (*Holds well, so can also be for one person over a couple of lunches. Chill overnight and leave room temp for an hour before serving, if holding.)

Ingredients:

8oz greens (frozen of fresh) 

1/2 Spanish onion or 2 small shallots 

3 Tbl butter 

1 Tbl Olive oil 

1/4 heavy cream and/or milk (*Can omit if dairy-free. Just add unsweetened almond milk!)

6 eggs (I do 2 eggs per person)

Instructions:

  1. Pre-heat oven to 350 degrees.
  2. Cook greens in boiling water until wilted, drain and squeeze out excess water when cool enough to handle.
  3. While greens are cooling, finely chop the onion or shallots.
  4. Warm a 6-inch sauté pan over low heat (if you use a bigger pan the frittata will be flatter).
  5. Add butter. When melted, add onion/shallots and let cook until translucent.
  6. Use a spatula to scrape shallots into a bowl. Set pan aside to reuse. (Less washing!)
  7. Place cooled greens, milk/cream and a pinch of salt & pepper into a blender. 
  8. Purée until smooth. If it gets stuck, add a bit more cream/milk. You want a thick, yet smooth consistency. 
  9. Crack eggs into the bowl with the cooked shallots and add greens purée. Whisk until your eggs are bright green and well-blended.
  10. 10. Heat the pre-used 6-inch sauté pan over low-medium heat.  
  11. 11. Add 1 Tbl butter and 1 Tbl olive oil to pan and let melt. Gently swirl the pan to coat the whole base.
  12. 12. Add egg mixture to the pan and let set undisturbed. If the egg starts to bubble on one side prominently, gently rotate the pan to distribute heat.
  13. 13. When perimeter begins to bubble, gently run a spatula between the eggs and the pan. If it looks golden, you’re ready to slide the pan into the oven.
  14. 14. Leave in oven for 6-8 minutes. Check at 6 minutes by piercing center with a knife. Ready when it comes out clean.

 Nina Clemente

Nina Clemente is an Italian-born and New York City-bred chef and mother. After graduating from Brown University, she went in search of her passion and found the answer at a LA farmer’s market. Tapping into the Southern Italian fare she grew up watching her mother make, Nina began cooking for friends' dinner parties. Before she knew it, she was catering 60-person events by herself. After stints at the Curious Palette and Osteria Mozza, Nina ventured back out on her own and has been cooking ever since.


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