GiGi Sosnoski's New York City Sunday Frittata

This recipe is very adaptable, allowing you to be creative — which I love! Whatever veges, cheese or ingredients you have on hand can be used. This particular dish is my own creation, reminding me of lazy New York City Sunday afternoons, relaxing at a favourite bistro for brunch with good friends! Although I am a vegetarian I appreciate the contribution that SPCA Blue Tick is having on animal welfare and the standards they have set for animal care in New Zealand.

Serves 4–6

2 tbsp butter
½ tsp olive oil
1 red onion, chopped
2 cloves garlic, minced
1 sweet red or orange
capsicum, chopped
150g brown mushrooms,
12 Kalamata olives, rinsed and
3 sun-dried tomatoes, chopped
1 tsp sea salt
1 tsp black pepper
½ tsp each oregano, basil
and thyme
400g fresh baby spinach,
washed and drained
10 SPCA Blue Tick eggs, beaten,
or equivalent egg substitute
150ml milk
200g goat’s feta, crumbled
75g grated Gruyère

Preheat the oven to 180°C. Grease a 20cm x 28cm baking dish.

In large frying pan, melt the butter and olive oil, then add the onion, garlic and capsicum, sautéing for a couple of minutes. Add the mushrooms, olives and sun-dried tomatoes along with the salt, pepper and herbs, and continue sautéing for a couple more minutes. Add the spinach to the mixture (you may have to add half at a time) and cook until wilted and soft. Drain the vegetable mixture well in a large colander to remove any excess liquid.

In big bowl, beat the eggs, milk and crumbled goat’s cheese together, then add the vegetable mixture and mix to combine. Pour into the prepared baking dish and sprinkle the top with Gruyère.

Bake in the preheated oven for 35–40 minutes until golden brown on top. To check if the frittata is ready you can do the toothpick test — insert a toothpick in the centre and if it comes out clean it is done!

Cool for 15 minutes before cutting. Serve hot, at room temperature or chilled with a side salad, spicy home-made salsa or fruit.

Gigi Sosnoski has kindly donated this recipe to our SPCA Blue Tick Cookbook 'Made with Love’. All the royalties from this cookbook go to SPCA New Zealand. Buy your copy here.

Find more delicious eggchickenporkturkey and dessert recipes.

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