Spinach Frittata

This is Alyssa's favorite dish! The "official" recipe is from the Better Homes and Gardens Cookbook from 1989:

6 eggs
1/4 c chopped onion
1 glove garlic
1 Tbsp butter (I use olive oil)
3/4 c chopped, cooked vegetable or meat (I don't chop the spinach, I just grab it out of the bag by handfuls and wilt it)
2 Tbps grated Parmesan or Romano cheese (I use shredded Parm)

In a bowl, beat eggs and 1/8 tsp pepper. Set aside.

In a 10 inch skillet cook garlic, onion in butter (I use olive oil) until tender. Add spinach and toss until as wilted as you want it.

Pour egg mixture over vegetables. Cook over medium heat. As the mixture sets, run spatula around edge of skillet and lift egdes to allow uncooked egg to flow underneath. Continue lifting edge until mixture is nearly set. The surface will still be moist.

If you use a broiler-proof skillet, put into broiler 1 -2 minutes to cook the top. Or, remove from heat, cover and let stand for 3-4 minutes. Sprinkle with cheese, cut into wedges and serve.

Note: I don't go the broiler route and sprinkle with Parm cheese before covering. I have also used asparagus, cut into 1 inch pieces, which is also yummy!

Spinach Strawberry Salad

I asked someone for this recipe years ago and make it all the time when strawberries are in season. I just saw a friend who I haven't seen in years and Danielle remembers me making it for her baby shower.

Toss together in a bowl:
2 bunches of fresh spinach, washed, dried and torn
1 pint strawberries, washed, dried and sliced

For dressing whisk together:
1/2 cup vegetable oil
1/4 cup white vinegar
1/2 cup sugar
1 Tbsp sesame seeds
1 Tbsp poppy seeds
1 1/2 tsp onion flakes
1/4 tsp Worcestershire sauce
1/2 tsp Paprika

Add dressing to taste and toss together