Spinach-Feta Frittata

I was ecstatic at having my first experience with a full kitchen outside of my parents' house, and remember feverishly searching for economical recipes that easily fed the four people in our dorm. This is when I happily learned that frittatas are the culinary equivalent of a garbage disposal, particularly great for vegetables on the verge of spoiling. This makes them both practical and inexpensive (given that you don't spring for triple creme brie or something), and on top of the short preparation time there's little need to plan ahead.

This recipe is the result of such an impromptu meal. I noticed half a carton of eggs and some mushrooms nearing their expiration dates - this signals Frittata Time! - and was able to find some leftover spinach and feta, then scavenge out an old can of tomatoes. But using good judgment you can switch these ingredients out with pretty much any vegetable or cheese.

Some tips I've picked up over time:

* As with omelets, blending the egg mixture until fluffy - preferably with an electric mixer - results in the ideal egg consistency. 

* The vegetable mixture needs to be drained well before adding the egg, particularly when using ingredients like tomatoes that have high water content.

* Most recipes suggest first cooking the frittata in a pan on the stove, then broiling in the oven. This usually works great but it's kind of superfluous, and because broiling burns the top so easily it requires extra watchfulness. My personal preference is to put the cooked vegetables into a dish, cover with the blended egg mixture and bake. Done and done.

Recipe:
1 can whole peeled tomatoes
1 small container mushrooms, washed and sliced
1/4 cup chopped (preferably fresh) basil
3 cloves garlic, chopped
1 medium onion, chopped
6 eggs
3.5 oz. feta cheese (1 small container)

2 tbsp olive oil

1 tbsp salt

1 tsp pepper

Directions:

1. Preheat oven to 400º F.

2. Heat the onion and garlic over moderate heat until onion becomes soft, stirring occasionally.

3. While onion is cooking, put the eggs, cheese, salt and pepper into a medium bowl and blend with an electric mixer until fluffy.

4. Drain the tomatoes and slice them, or pulverize with clean hands. (I save the juice to use for pasta sauce, which incidentally makes a great complement to the frittata.)

5. Add the basil, mushrooms, spinach and tomatoes to the onion mixture. Add more oil if necessary. Cook until the mushrooms brown and spinach is slightly wilted, then remove from stove. Drain if needed.

6. Oil the bottom and sides of a 11 3/4 x 7 1/2 (or similar) baking dish and spread the vegetables evenly over the bottom.

7. Pour the egg and cheese mixture over the vegetables.

8. Bake in the preheated oven for approx. 15 minutes, though oven times vary widely. The frittata is done when the top solidifies and springs back when pressed with a spatula.

9. Allow 5-10 minutes to cool before eating.

Frittata keeps okay in the fridge for about a day, but beyond that the consistency starts to break down. (I'd guess it's still edible for a few days, but for me the sogginess triggers a sort of revulsion reflex that I just can't get over.)

Serve with a starchy dish like homefries.

Frittata/mashed sweet potatoes w/ sour cream & chives.