Many of us can’t imagine having dinner for breakfast, but it seems like we can all get on that "breakfast for dinner" train.
It may be hard to imagine having steak and potatoes at 7 a.m., but having eggs at 7 p.m. always sounds like a good idea.
So last night as I was in the mood for something healthy, but still interesting and indulgent enough to feel like dinner, I whipped up this frittata.
There are mounds of spinach wilted into it and chunks of melted tangy cream cheese scattered all throughout.
And because I have a tendency to always up the ante (don’t worry, I’m mostly a food gambler; always saving my money at casinos for the buffets or the cocktails that come in 2 ft. tall glasses), I went ahead and topped the whole thing with tart andjuicy grapes that are covered in raspberry jam and thyme.
The combo is elegant and satisfying at the same time and makes you the real winner.
Cheesy Frittata with Grape Compote
2 teaspoons olive oil
½ + ¼ teaspoon kosher salt
½ small yellow onion
2 cups coarsely chopped spinach (loosely packed)
1/8 teaspoon pepper
2 ounces cream cheese, cut to ½ inch pieces
1 cup red grapes
1 tablespoon raspberry jam
½ teaspoon thyme – plus more for garnish
½ lemon, juiced
- Preheat oven to 400°. Whisk together the eggs, ½ teaspoon of the salt, and pepper in a small bowl and set aside.
- Heat the oil in an 8-inch nonstick oven-safe skillet over medium heat. Add the onion and ¼ teaspoon of the salt and cook until tender – about 3 minutes. Add the spinach to the onions and cook until wilted, 1-2 minutes more.
- Stir the eggs into the skillet and cook stirring constantly until the eggs are halfway. Turn off the heat and scatter the cream cheese on top of the eggs, slightly pushing down the cheese into the eggs. Place the skillet in the oven and bake until the eggs are set and the whole mixture is firm – about 10 minutes.
- While the frittata is baking, make the grape compote. Heat 1 teaspoon of the oil in small skillet over medium low heat and add the grapes and cook till the skin of the grapes begins to break, about 5 minutes. Stir in the jam, thyme, lemon juice, salt and the pepper and continue to cook until the jam is melted and the grapes are completely coated – 1-2 minutes more.
- Remove the frittata from the oven and transfer to a wire rack to cool for 2 to 3 minutes. Then run a table knife around the inside edge of the skillet to release anything that might be sticking. Gently lift out the frittata and place on a large plate. Top with the grape compote and garnish with extra thyme. Cut the frittata into wedges and serve hot.