Easy Spinach Frittata

I had such a craving for a hot spinach dip.  Upon survey of my food stores, I didn’t have the ingredients to make that happen but I did have enough to throw together a fantastic spinach frittata.  This dish is easy, super yummy and would be excellent alongside of some good dinner sausage or even with sausage directly in the frittata itself.  The Kerrygold Dubliner cheese gives this a really nice pop of deep flavor and the shallots are a nice little hint of onion flavor without being too obnoxious.  I do realize that dairy products are not technically paleo but we eat cheese and drink milk from pastured livestock.  Kerrygold products are made from grass-fed cattle in Ireland so if you can tolerate dairy I so go for it! If you are in a hurry you could certainly use a frozen variety of spinach, I just happened to have fresh on hand.  This keeps well in the fridge and is actually very delicious cold.   Let me know if you make this and if you added anything.  Enjoy! ~Carmen

(This post is linked to Tasty TuesdayNo-Rules Weekend, the Weekend Whatever at Creative Christian Mama and Party Wave Wednesday at Holistic Squid)

Spinach, Egg & Cheese Frittat a

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Ingredients:

2 handful fresh spinach

3 to 5 pastured eggs

3 oz. Kerrygold Dubliner cheese

1 tbsp. pastured butter

1 tbsp. raw cream (soured is perfect!)

1 garlic clove

½ shallot

¼ tsp. sea salt

Pepper (to taste)

3 tbsp. cooking oil of choice (I used sunflower oil)

Prep:

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Heat 3 tbsp. cooking oil in a frying pan.  Finely chop your garlic and shallot then add to the pan.  Sautee for a few minutes until the shallots are translucent.  Next, add your spinach.  Stirring frequently, cook the spinach until just wilted then remove from heat.

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In a food processor, chop your Dubliner cheese then add the spinach, onion and garlic mixture and pulse briefly.  Next add your raw cream, pastured eggs, salt, and pepper.  Pulse until the eggs are incorporated.

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Pour into a glass baking dish – a pie plate works great.  Cook at 400 degrees for 15 minutes or until a light crust forms on the bottom of the dish and the top is slightly crisp and bubbly.

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