Sunday, January 8, 2012
I've been hearing about frittatas a lot lately, but I'd never made one until now. A frittata is a traditional Italian dish. It is similar to an omelet but the filling is mixed within the eggs versus folded inside the eggs. Tom is not overly fond of eggs, but he loved the frittata. I served it for supper, but it would also work for brunch or lunch.
Many frittata recipes require flipping the entire frittata (big hassel) or transferring the pan to the oven to finish off. This requires neither effort, so anyone can make it with a simple non-stick skillet. The potato slices were slightly crisped and absolutely delicious! And all that melty, gooey cheese was so comforting and yummy!
Spinach and Potato Frittata
2 tablespoons olive oil
6 small red potatoes, sliced
1 cup torn fresh spinach
2 tablespoons sliced green onions
1 teaspoon crushed garlic
salt and pepper to taste
1/3 cup milk
1/2 cup shredded Cheddar cheese
1. Heat olive oil in a medium skillet over medium heat. Place potatoes in the skillet, cover, and cook about 10 minutes, until tender but firm. Mix in spinach, green onions, and garlic. Season with salt and pepper. Continue cooking 1 to 2 minutes, until spinach is wilted.
2. In a medium bowl, beat together eggs and milk. Pour into the skillet over the vegetables. Sprinkle with Cheddar cheese. Reduce heat to low, cover, and cook 5 to 7 minutes, or until eggs are firm. Serves 6.