Dani’s Hakuna Frittata

One thing I love about working and hangin’ out with chefs and foodies is, not only is the menu always amazing…but invariably someone in the group rummages through the fridge and just “throws a little something together” on the spot

…and it usually turns out awesome!

Last night was no exception. While I was finishing up the apple gravy for the roast pork from a recent SimplySmartDinnerPlans recipe, and Terry was putting the final touches on the smashed potatoes…Dani, our sous chef, food artist, and staff photographer, did a little “rummaging” for an appetizer…this is what she came up with and, oh my, it was good…

The philo strips on the bottom create a crispy crust, allowing you to eat your frittata like a pizza slice, and giving it a great crunch. The salty savory cheeses are a great counterpoint to the fresh veggies, as is the sweetness in the peppers to the tang of the spinach. The egg white holds it all together with a rich creaminess, while packing in some healthy protein.

The fresh ground black pepper is optional, but it really ties the room together…

Dani’s (amazing) Hakuna Frittata

1/2 pkg philo dough, cut into 1/4 inch strips
8 egg whites
2 Tbs water
1 red bell pepper, diced
1 cup fresh baby spinach, rinsed and dried
1/2 cup parmigiano reggiano, shaved
1/2 cup mizithra cheese (or asiago)
1 tsp of salt, divided
1/2 tsp garlic powder
1/2 tsp fresh ground black pepper (opt)

Preheat oven to 375f

Combine cheeses, 1/2 tsp of salt, and garlic is a bowl and toss to combine.

Oil a pie-plate (Pyrex, if you got it) and cover the bottom with philo dough strips.

Whisk eggs whites with water and remaining salt; pour them into the plate, over the philo strips. Sprinkle evenly with cheese mix, reserving about a Tbs, then top with spinach, then peppers. Sprinkle the top with remaining cheese.

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Bake, uncovered 8-10 minutes, or until eggs are firm. Remove from oven and let rest 5 minutes. Sprinkle with pepper (optional), cut into eighths, for appetizers, or quarters, for an entree. Serve hot and enjoy!

Dani’s tip: The 2 Tbs of water gives your eggs a smoother consistency. When making a frittata, an omelet, scrambled eggs, etc, use a water to egg ratio of 1Tbs water to every 4 eggs.

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