Spinach and Fresh Herb Frittata

Last night I cooked Martha Rose Shulman’s spinach and fresh herb frittata with walnuts and yogurt from her book, Recipes for Health. Shulman describes it quite wonderfully as “a little garden” and she’s right. It is just packed with flavorful greens.

I thought it was delicious. But The Professor … well, not so much.

“It’s definitely different,” he offered as a first comment, and I knew where we were headed. “But I don’t love it.”

He took another bite and added, “If it were on the menu at a restaurant I wouldn’t order it.”

I decided not to ask him for a grade.

But he did explain what he liked and didn’t like about the dish. The big problem was the flavor — it turns out that The Professor doesn’t like mint and I had added a generous handful, along with some tarragon and almost a full bunch of parsley. “Mint should be used sparingly,” he said.

Mint should be used sparingly! Did he think he was some kind of Kitchen Oracle? Offering cooking koans? I was starting to get angry.

‘What about mint tea and mint chocolate chip ice cream?” I thought to myself. Peppermint Patties and Candy Canes! Explain that, Mr. Kitchen Oracle!

But before I said anything, The Professor started talking about what he liked, and he did like the basic idea, which he described as something between a frittata and a quiche.

He liked that the spinach and herbs had been chopped fine and mixed well with the eggs so that every bite had lots of flavor. He liked the crunchiness of the walnuts. He said it was worth trying again.

And I will. In the meantime, here is Shulman’s recipe. I used five eggs and one cup of egg whites rather than eight whole eggs. If you try it, let me know what you think.

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