Spinach growing at Dienger Gardens in Cinci, OH

I have awesome cousins. See, I come from a very LARGE Irish/Italian/German liberal Catholic family. I have 27 first-cousins; they’ve survived leukemia, marathons and mudathalons, political protests, backpacking through 6 different continents, stints in the Finnish Army, lots of college and lots of crazy family get-togethers. How could I not think they are amazing?

Some of these awesome cousins started a CSA. That’s “community supported agriculture”. My cousin, Stephen, decided he wanted to be an organic farmer, got some apprenticeships on farms and the rest is history. Well, actually, it’s just starting so it’s not history yet! Here’s a link to more information. He did it last year and my parents took part. They were absolutely thrilled! His produce is BEAUTIFUL. I’ve never seen swiss chard so vibrant. The pumpkins were bright and full of flavor. I love it! Here’s his garden’s FB page if you want to check out pictures and more recipes!

This year, Steve and two of his sisters, Amy and Ellen, decided to do a newsletter for all those who are participating in the CSA. And since I’m their awesome chef-to-be cousin, they asked me to write up a recipe each week highlighting some of the produce that will be given out that week! I can’t tell you how excited I am to be a part of this. I’m even participating in another local CSA this year (splitting a basket with a friend since our full basket last year was too much) so that I can get some seasonal produce to be inspired by.

This first recipe highlights spinach. It’s a stealthy, sneaky leafy-green that gives you large amounts of calcium and iron (even some fiber!) without you even noticing. It cooks quickly and tastes amazing. Mix it with some tomato, cheese, egg and italian spices and you’ll be in heaven (especially since it’s only 3 points per portion, so go ahead and have two!)

My cousin, Steve, is on the right and the other guy is Jules. They both have their own farms and together they are “Our Harvest Coop”.

Italian Spinach and Tomato Egg White Frittata
Servings: 4
PointsPlus Per Serving: 3

Ingredients

  • 6 large egg whites (or 5 extra-large), 2 PP
  • 4 oz crumbled light feta cheese, 7 PP
  • 3 handfuls of rinsed and drained spinach
  • 1 medium tomato, seeded and diced
  • 1/4 white or yellow onion, diced
  • 1 tsp dried oregano
  • 1 tsp sea salt
  • 1/2 tsp dried parsley
  • 1/4 tsp chili powder or red pepper flakes
  • 1/4 tsp ground black pepper

Directions
1. Turn oven on to 350. Then heat up an OVEN-PROOF skillet (small or medium sized) to medium heat.

2. Cut up the onion and tomato if you haven’t already. Spray the skillet with Pam and put in the onion. Saute for about 2 minutes and then add tomato and spinach. Cook for another 2-3 minutes. Drain some of the excess juices from the pan and return it to the stove.

3. While your fillings are cooking, mix your cheese into your eggs whites (shred it first if you need to) and add the spices. Pour egg mixture over fillings. Put away all your utensils now! Leave it be until it browns slightly around the edges.

4. Once it’s slightly browned, stick the whole skillet onto the top rack of the oven and let it finish cooking for about 10-12 minutes. This will finish baking it and let it get nice and bubbly on top. Once the timer goes off, check to make sure it’s cooked thoroughly. If it is, there should be no excess liquid on top and it should be able to slide right out of the skillet once you loosen the edge. Slice into fours and enjoy!

If you want to check out some other frittata recipes, try my Havarti Ham and Veggies Frittata or this Bacon Tomato Cheese Frittata that I highlighted from Closet Cooking!