Broccoli, Cheddar — Spinach Frittata — Because After a Week of Leftovers, You Need Something Fresh

Thanksgiving leftovers round two. The ritual continues: Friday was turkey sandwiches with cranberry sauce. Saturday was turkey soup from the carcass. Sunday was fried stuffing with eggs for breakfast. Monday was the last of the pie. By Tuesday the Thanksgiving food was gone and we were back to normal, which means I made sloppy joes and called it dinner and nobody complained because sloppy joes after a week of turkey is like rain after a drought: exactly what you needed without knowing you needed it.

I wrote a blog post about Thanksgiving leftovers this week, with my recipes for turkey soup and the fried stuffing breakfast, and people loved it. Someone commented that they had never thought to fry stuffing before and it changed their life, and while I think that is an exaggeration, I also think that discovering fried stuffing is the kind of revelation that makes a person rethink what is possible in a kitchen, and possibility is the whole point of cooking.

Larry left Friday morning, back to the road. He ate a plate of leftover turkey and drank three cups of coffee and hugged me at the door and said drive safe, which is what truckers say instead of goodbye, because goodbye is too final for people who live on the highway. Drive safe means I will see you next time. Drive safe means the road is not the end. Drive safe means come home.

I worry about Larry more than I used to. He is sixty-four and he is thinner and he moves slower and his hands shake slightly when he holds his coffee, which he did not used to do. I mentioned it to Gayle. She said I know, Brenda. I said should we say something. She said to who. I said to Larry. She said you know what he will say. I said he will say he is fine. She said exactly. And we will bring him dinner. And we will call him on the road. And we will pretend we are not worried. And we will be worried. That is the deal with Larry. That is the deal with all the Novak men and women: we worry and we pretend we do not and we bring dinner anyway.

Sunday’s fried stuffing reminded me how much I love eggs as a meal — not as a side, not as an afterthought, but as the whole point. And after a week of rich, heavy, wonderful Thanksgiving food, there is something grounding about a frittata: vegetables, eggs, cheese, done. It is the kind of thing I make when I need to feel like myself again, and it is the kind of thing I would bring to Larry on the road if I could — sturdy enough to travel, warm enough to mean something. This broccoli, cheddar, and spinach frittata has been in my rotation for years, and it earns its place every single time.

Broccoli, Cheddar & Spinach Frittata

Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes | Servings: 4

Ingredients

• 8 large eggs
• 1/4 cup whole milk
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil
• 1/2 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 cup small broccoli florets
• 2 cups fresh baby spinach
• 3/4 cup shredded sharp cheddar cheese, divided
• 1/4 teaspoon red pepper flakes (optional)

Instructions

1. Preheat the broiler. Set your oven rack about 6 inches from the broiler element and preheat to high broil.
2. Whisk the eggs. In a medium bowl, whisk together the eggs, milk, salt, and pepper until fully combined and slightly frothy. Stir in 1/2 cup of the cheddar and set aside.
3. Sauté the vegetables. Heat the olive oil in a 10-inch oven-safe skillet over medium heat. Add the onion and cook, stirring occasionally, until softened, about 3 to 4 minutes. Add the garlic and red pepper flakes and cook 1 minute more. Add the broccoli florets and cook, stirring, until just tender and bright green, about 4 minutes. Add the spinach and stir until wilted, about 1 minute.
4. Add the eggs. Reduce heat to medium-low. Pour the egg mixture over the vegetables and shake the pan gently to distribute evenly. Cook undisturbed until the edges are set but the center is still slightly jiggly, about 5 to 6 minutes.
5. Finish under the broiler. Scatter the remaining 1/4 cup cheddar over the top. Transfer the skillet to the oven and broil until the top is golden and puffed and the center is fully set, about 2 to 3 minutes. Watch carefully — it moves fast under the broiler.
6. Rest and serve. Remove from the oven and let rest 2 minutes before slicing into wedges. Serve warm directly from the pan.

Nutrition (per serving)

Calories: 290 | Protein: 21g | Fat: 20g | Carbs: 6g | Fiber: 2g | Sodium: 480mg