- 1 cup fine fresh bread crumbs
- 5 tablespoons unsalted butter4 melted
- 1 dozen large eggs
- 1/2 cup milk
- Kosher salt and freshly ground pepper
- 1 tablespoon olive oil
- 3 garlic cloves, thinly sliced
- 1 pound fresh spinach, large stems trimmed
- 1 teaspoon fresh lemon juice
- 1/2 pound mesclun
- 1 tablespoon aged sherry vinegar
- 1 tablespoon extra-virgin olive oil
- Preheat the oven to 350°. Spread the bread crumbs on a rimmed baking sheet and bake for about 5 minutes, or until lightly toasted. Transfer to a bowl and stir in the 4 tablespoons of melted butter. Leave the oven on.
- In a large bowl, whisk the eggs with the milk and season with salt and pepper. In a large cast-iron or nonstick ovenproof skillet, melt the remaining 1 tablespoon of butter in the olive oil; swirl the pan to coat the bottom and side. Add the garlic and cook over low heat, stirring occasionally, until golden, about 4 minutes. Add the spinach and stir with tongs until slightly wilted. Drain off any liquid and spread the spinach evenly in the pan and sprinkle with the lemon juice.
- Pour the eggs over the spinach and cook over moderately low heat until the bottom begins to set, about 4 minutes. Sprinkle the top with the buttered bread crumbs and transfer the pan to the oven. Bake for 15 to 20 minutes, or until the frittata is just set.
- In a large bowl, toss the mesclun with the vinegar and extra-virgin olive oil and season with salt and pepper. Loosen the frittata with a spatula and slide it out onto a large plate, bread crumb side up. Alternatively, cut the frittata into 8 wedges in the pan. Serve the frittata warm or at room temperature with the mesclun salad.
The frittata can stand at room temperature for up to 1 hour.
Chef Anne Quatrano recommends a Central California Sauvignon Blanc; its grassy flavor provides balance for the fresh spinach and rich eggs.