Spring Onion, Spinach, Strawberry Frittata

by Sarah on June 14, 2013 · 10 comments

For those of y’all who have been reading my blog, you know that when I decided to start eating eggs again, I didn’t just dip my toe into the runny yolk waters…I took a full-on swan dive* into the yellow river.^

*Great song by Sister Hazel. 

^Not the Huang He.**

**Yes, I did just look that up.

I was having a really great (chicken) run there for awhile, too, working my way pretty easily through a half-dozen here, a dozen there. And, similar to how I long to be a lonely happy goatherd, I started to think it would be pretty fun to have chickens.

Little did I know, that daydream would come true.

Housesitting has granted me the privilege of taking care of some chickens, who, to be fair, don’t lay a whole lot of eggs. But when you are just one person, who happened to have brought a dozen of the trader‘s eggs with you…and then somewhat foolishly ordered MORE eggs from Relay Foodsthey were Polyface…on sale….how could I not?!?

Well, your fridge gets a little over egg-cited.

don't worry: these are the eggs from the chickens. i finally took them out of the bowl shown above and gave them a decent home.

I kept joking with people that I would have to make a hundred frittatas or something…as though I’d actually ever made one.

But then I woke up--sans alarm, mind you–at 5:35AM on Thursday morning with only one vision in my head:

Sure, the combination of spring onions–

grown by the elementary school garden club!

 –previously sliced and sauteed in coconut oil–

–with fresh* spinach

*Read: from a bag

–and strawberries(?!?!) might seem strange.

but beautiful. so beautiful.

But–aside from the fact that you should be used to weirdness from me by now–you shouldn’t be all that surprised.

It actually was the perfect combination of light spring/early summer freshness with the sometimes heavy accent of egg.

I have to thank Lindsey for her patient attempt to give instructions on frittata-making while the distractable bird that I am tried to pay attention.

Because of that guidance, I didn’t end up with any egg on my face.

Just in my belly. :)

Spring Onion, Spinach, and Strawberry Frittata

  • 8 eggs
  • 4 cups fresh spinach, chopped
  • 2 cups spring onions, sliced
  • 1-2 cups strawberries, chopped
  • 2-3 Tbsp. coconut (or other) oil, separated
  • s + p
  • thyme
  1. Preheat oven to 350 degrees.
  2. In an oven-proof frying pan or skillet, coated with 1 Tbsp. of coconut (or) oil saute onions over medium heat, adding 1-2 Tbsp. oil to the pan.
  3. While onions are cooking, crack eggs into a small mixing bowl. Whisk well, adding salt, pepper, and thyme.
  4. Once onions are translucent and caramelizing, add spinach, and more salt and pepper (if desired), to the pan. Cook until just wilting.
  5. Stir in strawberries. 
  6. Pour whisked eggs into the pan. Allow to cook for about 5 minutes, until center is beginning to set, and only the top and sides are runny when you tilt the pan.
  7. Remove pan from heat and put into the oven.
  8. Bake 15-20 minutes, until top is browned and frittata is set, being careful not to overcook.
  9. Slice and serve! 

    and then eat the crispy bits.


I’m pretty sure I HAD to be channeling the Princess* of Strange on this one, so I hope you’ll hope over the Strange But Good kingdom and see what else has been causing tastebuds to, not revolt exactly, but stand in the middle of the battlefield in baffled confusion. :)

*Sorry. I am the Queen.