Wednesday, December 29, 2010

Spinach and Potato Frittata

2 tablespoons olive oil
4-6 small potatoes, sliced
1 cup fresh spinach, torn
1/2 cup onion, chopped
2 garlic cloves, minced
6 eggs
1/3 cup milk
1/2 cup Cheddar cheese, shredded
salt and pepper to taste

Heat olive oil in skillet over medium heat. Place potatoes in the skillet, cover, and cook about 10 minutes. Potatoes should be tender but firm. Mix in spinach, onions, garlic and season with salt and pepper. Continue cooking 1-2 minutes, until spinach is wilted.

In a medium bowl, beat eggs and milk. Pour into the skillet over the vegetables. Sprinkle with Cheddar cheese. Reduce heat to low, cover and cook 5-7 minutes. Heat oven to broil. Remove skillet from stove top and place in oven to broil for 7 minutes, or until eggs are firm.

For this recipe, you're going to want a heavy duty pan. If you use a skillet with a plastic handle, you should cover the handle with foil before putting in the oven.
I tend to like more potatoes so I load it up.

Don't worry if your potatoes get a little stuck to the pan. Once the dish is complete, it comes right off with the frittata.
When you pour in the eggs, they will seep in throughout. You don't need to mix much - just enough to spread it all out.

After seven minutes on the stove top, your cheese should be melted but the eggs will still look wet.

After broiling in the oven, it should look something like this.

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