Spinach and Sun choke Frittata

This is an easy recipe to throw together for a weekend brunch or mid week supper. Serve with a glass of Chardonnay and suddenly the hectic day you were having is looking brighter. If you haven’t cooked with sun chokes you’re in for a treat, they’re delicious and easy to incorporate into your dishes. Serve this frittata with grilled multigrain bread and mixed greens or roasted fingerling potatoes.

Serves 4

5 oz. bag cleaned baby spinach

1 tsp. EVOO

½ lb. sun chokes peeled and diced

8 extra large eggs, beaten

1 cup freshly grated Parmesan

1 cup freshly grated Gruyere

1/8  tsp. freshly grated nutmeg

1/8 tsp. white pepper

Good pinch of salt

¼ cup freshly chopped chives

2 Tbsp. EVOO

Method:

Preheat broiler. Quickly sauté the baby spinach in olive oil and set aside. Boil the sun chokes until tender 4-5 minutes drain and set aside. Squeeze as much water as you can from the spinach. In a large bowl combine the beaten eggs, spinach, sun chokes, cheese, spices and chives. Heat olive oil in a nonstick sauté pan over low heat. Pour mixture into the pan and stir gently for 2-3 minutes until eggs start to solidify. Stop stirring when almost set, place under the broiler until the top is a light golden brown and puffed. Serve in large slices.