I was brainstorming ideas for a simple and cheap meal prep recipe and frittata came to mind. Looked for a recipe online with nutrition information and had the ingredients I would like and already had some at hand. Found one. ( Link: https://healthyrecipesblogs.com/spinach-frittata-recipe/ ) I omitted onion, and olive oil spray. Instead I put non-stick aluminum foil and substituted dried thyme with dried oregano leaves.
- 12 large eggs
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 cup grated Parmesan
- 1 tablespoon olive oil
- 1 medium onion, thinly sliced (6 oz)
- 1 (5 oz bag) fresh baby spinach leaves, chopped
- 1 tablespoon minced garlic
- 1/2 teaspoon dried thyme
- 1/2 teaspoon red pepper flakes
- Olive oil spray
The only ingredients I had to buy was a dozen eggs and spinach. I already had Parmesan cheese left over from my past pasta meal prep recipe. Another reason I chose frittata to use up most of my Parmesan cheese. Just a little bit left now with the rind. Will use in a soup recipe for my next meal prep. My mom gave me some Korean red leaf lettuce today called ‘sangchoo’ in Korean (상추). It is more tender and has more flavor than regular American romaine.
I used my cake pan instead of a pie pan since this cake pan is not too deep and can act as a pie pan. Sauteed the spinach then added the garlic and red pepper flakes. Used the saute option on my instant pot for this. This is the perks of having an instant pot. Cut it into quarters. If you look on the website, it calls for 8 servings but this will be for my lunch so I made each portion doubled still not that high in calories per serving which is nice.
This is a quick way of making kimchi that is unfermented which is called geotjeori in Korean (Sti겉절이). You can use the regular cabbage that is used for regular kimchi but since I got the Korean red leaf lettuce sangchoo and it is a common recipe I decided to make it to eat with my spinach frittata. The sauce is (3 tbsp (regular spoon not the measurement spoon) of soy sauce, 2 tbsp of sesame oil, 0.5 tbsp rice wine vinegar, 1.5 tbsp Korean red pepper ‘gochoogaru’ (고추가루)). Instead of minced garlic I used garlic powder since I did not have extra garlic at hand.