Spinach, Potato, and Onion Frittata

Frittatas are delicious for breakfast, brunch, lunch, or dinner. I happened to have this as my Sunday brekky last weekend. They’re also easy and versatile…you can really throw whatever you like in. For example, left-over pasta would make a substitute for the potatoes. Mushrooms, leeks, peppers, cherry tomatoes, oh my! Dream big. It’s your frittata.

If you serve with with a side salad or roasted vegetable, you’ve got a meal and it will easily serve 6.

Eggfully yours,

Josh


Spinach, Potato and Onion Frittata

serves 6

Ingredients: 

  • 2-3 small red potatoes, diced to 1/4 inch cubes
  • 1 mediun onion, sliced
  • 4-6 oz, baby spinach
  • 1 egg + 5 egg whites
  • 1 teaspoon smoked paprika
  • pinch cayenne
  • salt + pepper
  • 3-4 tablespoons olive oil

How-to: 

1. In a 10-inch nonstick skillet with a metal handle (not plastic) or a cast-iron skillet, heat 2 tablespoons oil. Add the potatoes and cook, stirring occassionally, about 5 minutes. Season with cayenne and smoked paprika. Whisk together the egg and egg whites and season with a little salt and pepper; set aside.

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2. Add the onions and cook another 3-4 minutes, season with a little salt and pepper. The potatoes should be nearly cooked (soft). Remove the onions and potatoes from the skillet into a bowl or plate. Preheat the oven to 350.

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3. Add 1-2 teaspoons oil to the pan and wilt the spinach, seasoning with a teeny pinch of salt and some pepper.

4. Add the potatoes and onions back into the pan and incorporate into the spinach; if the pan is completely dry, add anothet 1-2 teaspoons oil. Then, reduce the heat to low and add the eggs. Cook 5-6 minutes nearly undisturbed; run a rubber spatula around the edges. The eggs should be set on the bottom and still a little runny on the top.

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5. Transfer the pan to the oven and cook another 5-6 minutes or until the eggs are cooked through (they shouldn’t be runny). This is why you can’t use a pan with a plastic handle.

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6. Remove from the oven (remember the handle will be hot!). Invert a plate over the pan and flip quickly so that the frittata is upside down, showing off it’s pretty golden brown crust.

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