from the freezer: spinach, part two

Another cold, winter night. Another cup of frozen spinach used straight from the freezer in a desperate attempt to bring a touch of summer to the house. Tonight it made its way into a simple frittata - sauteing the spinach over medium in a cast iron pan with some garlic and cooking spray, then adding four whisked eggs with salt and pepper. Just as it was becoming set, I topped it with shavings of parmesan cheese, more salt and pepper, and placed it in a 350 degree oven for approximately 15 minutes.

Lesson learned tonight: make sure to squeeze that spinach. My resulting frittata was a little watery; but warm weather did feel a little less far away.