Say that ten times fast! We needed to use up some of our delicious CSA produce this weekend before another delivery monday. So I woke up on Sunday morning hankering for a delicious Fritatta. So I set out to use our brand new frittata pans that were gifted to us for the wedding by Tj’s parents. I sauteed up the chopped garlic in some butter and oil and cubes of kielbasa. When everything had good color, I tossed in a giant bag of fresh spinach. In a bowl, I beat four eggs, and another 3 or 4 egg whites with a couple tablespoons of sour cream and some parmesan cheese. Next, I poured that on top of the pan and cooked over low heat. When the eggs came together, I put on the top pan and flipped over to let cook another couple minutes. This worked perfectly making a fluffy, yet solid, eggy, delicious treat. We served them with English muffins for the perfect breakfast.
As a side note, leftover frittata works well on a salad with tomatoes, olives and light caesar dressing!