Kitchen Sink Frittata

Breakfast for dinner - I LOVE IT!  Eggs are typical dinner fare everywhere else in the world, but for some reason I think most of us gringos view eggs as breakfast food.  Frittata for dinner is SO easy and really satisfying.  The best part about it?  You can put virtually ANYTHING into the mix.  Any veggie: greens, taters, onions, t'maters, even canned or jarred veggies work, and grated cheese of any kind!!  So those left over green beans, or left over quarter of fennel, or even that spare can of chick peas will work!  I have a bag of spinach that needs to be gobbled up before it goes bad, a fennel bulb and a bunch of teeny onions.  I wish I had a left over smashed tater from swordfish night... but I don't.    I had a little ricotta salata and pecorino romano.  I do have some left over salsa verde, which I'll whisk up into a vinaigrette for a side salad of spinach.  I'm going to just use up that whole bag of spinach in one night!  I'll grill up some bread - oops, I don't have any, well whole wheat pita will do.  Dinner - done!  Thanks for the inspiration Jaimbo. 

Spinach and Fennel Frittata
8 eggs
splash of milk
1 fennel bulb, sliced
1 bag of spinach, divided into halves and sliced into ribbons
3 small onions, sliced
1/4 cup grated ricotta salata
1/4 cup grated pecorino romano
1 garlic clove, minced
Couple of spoonfuls of your favorite vinaigrette
oil
salt
pep

Eggs:
Get you onion and fennel into a hot non-stick pan with a glug of oil and let them soften and slightly brown over medium heat.  After 5 -10 minutes, drop in half of your spinach and garlic.  Saute for about 5 minutes.  Whisk up your eggs, ricotta salata, splash of milk and season with salt and pepper.  Turn the heat down to med-low and pour your eggs on top of your veggies.  Now begins your egg dance... I know it is perfectly acceptable for a fritatta to have a little color on it - but I prefer little browning from the skillet.  So to achieve a frittata will little color on the bottom - you have to swirl and scoop and swirl again and not let the eggs sit and brown on the bottom.  Get your rubber spatula out and keep running it around the rim of your skillet - and swirl around the middle and just don't let it sit still.  Once your eggs start to firm up - keep running around the rim and slightly under the edge.  Then once it is set around on the rim about 5 minutes (depending how big your skillet - I used my 8", so the eggs were thick and filled up the entire depth of the pan) of swirling-egg-dance, but jiggly in the middle, pop it under the broiler to set the middle.  Sprinkle the top with your grated pecorino romano (or parm or cheddar, or goat, whatever!) DO NOT WALK AWAY.  I watch it closely and as soon as it sets, and just as your cheese starts to brown pull it out!  Loosen the frittata by running your spatula around the rim and slide it onto your cutting board, then let it sit while you toss your vinaigrette with your spinach.  Slice, serve with side of your dressed spinach greens and ENJOY!