Birthday Fest Frittata

Well, that sounds a lot better than Fridge-foraging Frittata, right?

It all started with some delicious and rarely left-over mustard roasted potatoes from Ina Garten's Barefoot Contessa at Home. And the fact that my birthday was a couple of days past. And it was Saturday. And I had about 25 eggs, some scallions, some basil, a cheese drawer chock-full, some baby spinach remnants, and some champagne on hand.

Natural thought progression - frittata! - so I started getting my mis en place: 5 large eggs, 1 cup of said potatoes, 2 scallions (chopped, green parts only), 1 cup of spinach, chiffonade of about 8 basil leaves, 1/2 cup of grated fontina cheese and about 1/4 cup grated fresh parmesan. Following Mark Bittman's recipe (find it here) and freestyle approach of anything goes - I got to work. A little olive oil in the cast iron skillet, quick spinach saute, add the beaten eggs (S&P to taste) and then quickly, but artfully, place remaining ingredients so that no bite is left wanting. Cook stovetop over med-low heat for about 10 minutes and finish in a 350 degree oven for 5.

It was delicious. Cheesy with a hint of mustard and roasted onion, made healthy by the addition of spinach (right?). A tad overcooked perhaps (because I finished it in the oven for 10 minutes), but infinitely better than the "Barf Pizza" label my teenage son graced it with before even tasting it. And perfect with a glass of bubbly.