Reclaiming the Fridge: Spinach and Broccoli Frittata

Sometimes you have a lot of eggs. It happens. Maybe you went a little crazy at the supermarket because who doesn't need three dozen eggs? Or maybe you have friends with chickens. Productive chickens. Or maybe both things happen at once and your fridge is overflowing with eggs and oh dear lord what should you do?!

Chill. It's cool. This is what frittata was invented for. Also, all those extra veggies you never seem to get around to using up? We've got you covered.

So relax. Crack out the skillet. Get a little crazy with some random vegetable combinations. Maybe even go wild with the Parmesan cheese. It will be awesome.

Recipe:
Spinach and Broccoli Frittata
8 eggs
1/2 cup milk
salt and pepper
1 medium-small onion, diced
1 head of broccoli, chopped fairly small
10 ounces spinach (fresh or frozen)
olive oil for sauteing

If your spinach is frozen, set it out to thaw a little while you're preparing everything else.

Saute the onion in a large, oven safe skillet until translucent and then add the broccoli. Let the broccoli cook for several minutes, stirring regularly. In a medium-sized bowled, beat the eggs until yellow and creamy and then add the milk. Season to taste with salt and pepper and set aside.

Once the broccoli has started to soften, turn the heat down and add the spinach to the skillet. If it is frozen, heat it until it has fully thawed and most of the excess moisture has evaporated. If it's fresh, you just want it to wilt slightly.

After giving them a final stir to make sure the milk is fully combined, pour the egg mixture into the skillet. Stir everything for the last time with a rubber spatula to ensure that the veggies are evenly distributed and then leave it alone for five minutes.

The eggs should now have started to set. Now finish off the frittata by broiling it for another 5-10 minutes. Check it after a few minutes and if the top is browning too quickly, turn of the broiler and place the skillet on a lower shelf in the oven. Check that the eggs have set all the way through by making a small cut in the center. If it's still wet and custardy, give the frittata another couple minutes in the oven.

When it's fully cooked, slice into wedges and enjoy!