We asked our customers to share their favorite recipes with BVH eggs. Here’s one from our neighbors at the Hummingbird Inn Bed & Breakfast in Goshen, contributed by owners Sandra and Jeff Shaffer. Make your next getaway a Hummingbird experience!
Spinach & Tomato Frittata
Hummingbird Inn – Goshen VA
12 large eggs – we use Organic non GMO eggs from our local “Bells Valley Farm”
1 ½ cups heavy cream
Ground pepper to taste – we use green peppercorns
3 cups Swiss cheese, shredded
1 ½ cups cherry tomatoes, halved or quartered if they are larger
Salt and pepper for tomatoes after halved
3 Tablespoons salted butter
3 Tablespoons olive oil
1 onion, finely chopped
1 large garlic clove, minced
12 cups fresh spinach
Preheat oven to 350°. In large bowl, whisk eggs, cream and pepper until smooth. Fold in Cheese. We allow tomatoes time to sit with S&P while we chop onions and mince garlic.
Melt butter in a large skillet, add olive oil and stir in onions. Once onions are sautéing nicely, add the garlic cooking thoroughly without browning. Add spinach; when the heat seems to be working through to the spinach, put a lid on and turn off the burner (we use gas burner). The goal is to wilt the spinach. This is a good time to fold tomatoes into the egg mixture.
In a prepared 11” x 2” round casserole dish, spread the wilted spinach and onion mixture on the bottom. Pour egg mixture over the top and sprinkle with smoked paprika. Bake for approximately 50-60 minutes. The frittata should be golden on the top and set. Cool 10-15 minutes and cut as you would a pie. Serve with roasted potatoes that have fresh herbs tossed in just before serving. Suggested herbs – Parsley or Rosemary and our absolute favorite is Parsley, Sage, Rosemary & Thyme together!
For smaller servings, you can use a pie plate for 4-6. Or, use individual ramekins for any number. The recipe can easily be divided. For example, per one serving:
2 Tbsp cream
1/4 cup Swiss cheese
3-4 cherry (or grape) tomatoes
1/2 Tbsp butter/olive oil – using olive oil to temper butter
2 Tbsp onion and a taste of garlic
1 cup spinach