My house has become overrun with lemons and it is starting to show in my cooking. Meyer Lemon Vinaigrette on Tuesday, Lemon Almond Crinkle Cookies tomorrow, and this Spinach and Lemon Spaghetti Frittata today! I love making frittatas during the week, because they are so easy to put together. This is a great way to use any extra pasta sitting in your refrigerator. I used spaghetti, but any long-stranded pasta will work just fine.
Spinach is a powerhouse vegetable filled with many important vitamins and other nutrients. It originated in Persia and was eventually introduced to China and the Mediterranean. Spinach is a great source for vitamin, K, vitamin A, manganese, folate, magnesium, iron, vitamin C, vitamin B2, calcium, potassium, vitamin B6, vitamin E, fiber, copper, vitamin B1, protein, phosphorus, zinc, and omega-3 fatty acid. Spinach is best raw or cooked quickly without water to retain many of its nutrients. Also, try to eat fresh spinach quickly. It loses nutrients with age, but storing in the refrigerator slows this loss for a short period. China is the top producer of spinach, followed by the United States. In the United States, California is the leading producer, followed by Arizona and New Jersey.
More information on Spinach.