Tag Archives: spinach

Greek frittata

Greek frittata

The feta cheese and Kalamata olives make this a Greek frittata.

This is a recipe where you can vary the flavor profile by varying the amounts of the ingredients. Add more feta cheese to make that more dominant. Or reduce the number of Kalamata olives to lower their presence in the frittata. (I would recommend these directions for making modifications.)

Greek frittata

1 cup coarsely chopped spinach
1/4 cup feta cheese plus more for the top
8 Kalamata olives, cut into quarters lengthwise

3 eggs
olive oil

Put the eggs into a good-sized mixing bowl and beat just to mix them up. Add a bit of oil to the pan and let it get hot. Add a small amount of the eggs to the pan to set the bottom of the frittata to prevent sticking. Turn the heat down to medium low. Mix the spinach, cheese, and olives into the eggs. Pour the mixture into the pan. Cook this for about 5 minutes to set the bottom and sides.

Preheat the broiler. When the 5 minutes cooking on the stove are up, sprinkle on additional feta cheese and place the pan under the broiler, about 6 to 7 inches below. Cook until the top is set and just starts to brown. This is about 1–1/2 to 2 minutes for me, but watch closely.

Remove from the broiler, loosen up the sides with a spatula if necessary, and slide the frittata out onto the serving plate.

Teriyaki chicken salad

Teriyaki chicken salad

I always like pineapple with teriyaki chicken, so that was my starting point for this salad. I used boneless, skinless chicken thighs for their fuller flavor, but you could certainly use a piece of chicken breast instead. For the dressing, a vinaigrette with teriyaki sauce was an obvious choice. I included honey, as I felt that the sweetness would work well with the rest of the salad.

Teriyaki chicken salad

1 or 2 boneless skinless chicken thighs, depending on size and appetite
teriyaki sauce

baby spinach
mushrooms, sliced
scallions, sliced, including plenty of the green part

3 tablespoons olive oil
1 tablespoons red wine vinegar
2 teaspoons teriyaki sauce
1 teaspoon ginger
1 small clove garlic, minced or pressed, or 1/2 of a large clove
fresh ground pepper

Marinate chicken thighs in teriyaki sauce in a plastic bag for an hour or two.

Preheat oven to 425 degrees. Place chicken thighs on a rack in a baking pan. Brush on bit more of the teriyaki sauce. Bake for 10 minutes. Turn on broiler and place the chicken under broiler for about 3 minutes to further brown to tops and finish cooking. Watch closely to not burn. Check that the thighs are cooked through by slicing in or reading a temperature of 160 to 165 on an instant-read thermometer. The thermometer is likely to be practical only for thicker thighs, inserted from the side into the middle. If not cooked through, you can just leave them in the oven for a few more minutes.

You want to let the chicken rest for a few minutes before slicing, so there is no need to start the final assembly of the salad before you take the chicken out.

Put mushrooms and scallions on the spinach, reserving some of the green parts. Whisk or shake in a jar the oil, vinegar, honey, teriyaki sauce, ginger, garlic, and fresh ground pepper. Pour over the salad. Slice the chicken thighs and place in the middle of the salad. Top the chicken with the remaining green parts of the scallions. Put chunks of pineapple on the salad.

Mushroom and spinach frittata

Mushroom and spinach frittata

Sometimes a simple frittata with a few basic ingredients just hits the spot.

Mushroom and spinach frittata

1–1/4 cup sliced mushrooms
1–1/2 tightly packed cups spinach
1 small clove garlic, minced
fresh ground pepper
olive oil

1/4 cup grated Parmesan cheese plus a little more for the top

3 eggs
olive oil

Heat a small amount of olive oil in a pan. Add the mushrooms. Cook over medium heat for several minutes until the mushrooms are cooked and soft, adding the garlic for the last minute or so. Then start adding the spinach a handful at a time, stirring and turning over until the spinach is just wilted. Continue until all the spinach has been added and is wilted. Add some fresh ground pepper. If there is excess liquid in the pan, turn up the heat and cook for a minute or so to boil this off. (Sometimes I have the extra liquid and sometimes not. I wonder if this depends on the mushrooms?) Remove the mushroom and spinach mixture from the pan.

Put the eggs into a good-sized mixing bowl and beat just to mix them up. Add a bit of oil to the pan if needed and let it get hot. Add a small amount of egg mixture to the pan to set the bottom of the frittata to prevent sticking. Turn the heat down to medium low. Mix the mushrooms, spinach, and Parmesan into the eggs and pour the mixture into the pan. Cook this for about 5 minutes to set the bottom and sides.

Preheat the broiler. When the 5 minutes cooking on the stove are up sprinkle a bit more of the Parmesan on the top. Place the pan under the broiler, about 6 to 7 inches below. Cook until the top is set and just starts to brown. This is about 1–1/2 to 2 minutes for me, but watch closely.

Remove from the broiler, loosen up the sides with a spatula if necessary, and slide the frittata out onto the serving plate.