Baked Frittata

I feel guilty that I haven't told you about this frittata yet, not just because I make it all the time, but because it's so easy, so delicious and so infinitely adaptable, that everyone should have something like it in their bag of tricks. I pull this particular one out when I have eight ten twelve guests for brunch (even if one of them is a small itty bitty person) and I don't want to spend the whole day in the kitchen in preparation for the event. Don't get me wrong, I love my guests... but this weather - this warm, lovely, springy weather that brings hints of honeysuckle and strawberries in the air - is tempting me to spend time outside, and so something has to give. Fortunately, in the case of this frittata, it's definitely not taste.

There's really nothing to it - you break 12 eggs into a big bowl, add in some whole milk and a pinch of salt, pepper and whatever herbs you have lying around, and pour the whole thing over fresh-from-the-market vegetables (or not, I won't tell), sprinkle a handful of cheese on top, stick the whole thing in the oven and forget about it for an hour or so until the guests arrive. It bakes up tender and golden, warm and a little crusty on top and around the edges. It's also especially irresistible during a Sunday brunch, when the sun is pouring into the windows and Louis Armstrong is playing on the radio. Mimosas help too, but don't tell my mom I'm advising it.

Baked Frittata (with spinach, cheddar and cherry tomatoes)
serves 10-12

Needless to say, you can throw whatever herbs, vegetables and cheeses into the mix. Sundried tomatoes, asparagus and goat cheese might be nice, as would sauteed leeks and gruyere. A handful of chopped green onions would be really great too. I like to throw in a bit of chopped parseley and dill or sprinkle in some herbes de Provence for an added fragrance and freshness, but the whole point of this dish is that you should follow your own imagination and make it any way you want.

12 eggs
1 1/2 - 2 cups whole milk
1 lb spinach, stems removed (or use organic frozen chopped spinach, defrosted)
1 clove garlic, minced
1 cup cherry tomatoes, halved
a large handful of grated cheese (cheddar, gruyere, mozarella, etc)
handful of chopped parseley and dill
1 teaspoon salt
pepper

Turn the oven to 400F. Butter a 9"x13" pan.

If using fresh spinach: melt a tablespoon of butter in a skillet, chop the spinach and sautee it with garlic for several minutes until wilted and soft. Squeeze out excess liquid. If using frozen: defrost and squeeze out excess liquid, then mix in the garlic.

Spread spinach in the bottom of the 9x13 pan. Halve the cherry tomatoes and scatter them on top of the spinach. Scatter the parseley and dill on top as well.

Break 12 eggs into a large bowl and whisk with the milk, the salt and the pepper until fully combined.

Pour over the vegetables. Some will float - that's ok - in fact, it's good. Grab a large handful of grated cheddar (or other cheese of your preference) and scatter on top of the eggs.

Set into the oven and bake until golden and completely set in the middle, about 60-70 minutes (jiggle to make sure - an extra 5-10 minutes in the oven won't kill it).