Potato and Spinach Frittata
This is another one from our local paper. They had a whole special on breakfast food and they all sound so yummy!! Haven't tried it but it sounds like a great way to give your eggs a kick!! Enjoy!!
INGREDIENTS:
2 tablespoons olive oil
3 cups red potatoes cut in 1/2 inch cubes (about one pound)
1 teaspoon salt, divided
1/4 teaspoon ground black pepper
6 cups baby spinach
1/2 cup chopped red onion
8 eggs
1/4 cup shredded cheddar cheese (optional)
INSTRUCTIONS:
1. In a large skillet over medium high heat, heat oil until hot; add potatoes; sprinkle with 1/2 teaspoon of the salt and the pepper; cook, stirring occasionally, until lightly browned, 10-12 minutes.
2. Add spinach and onion; stir until beginning to wilt, about one minute.
3. In medium bowl, lightly beat eggs with remaining 1/2 teaspoon salt; gently pour over potatoes. Cook, gently lifting edges with spatula to let uncooked egg flow underneath, until golden on bottom and moist on top, five to seven minutes.
4. Lower heat to medium; cover skillet; coot until top is set, about four minutes. Sprinkle with cheese. Serve immediately.
INGREDIENTS:
2 tablespoons olive oil
3 cups red potatoes cut in 1/2 inch cubes (about one pound)
1 teaspoon salt, divided
1/4 teaspoon ground black pepper
6 cups baby spinach
1/2 cup chopped red onion
8 eggs
1/4 cup shredded cheddar cheese (optional)
INSTRUCTIONS:
1. In a large skillet over medium high heat, heat oil until hot; add potatoes; sprinkle with 1/2 teaspoon of the salt and the pepper; cook, stirring occasionally, until lightly browned, 10-12 minutes.
2. Add spinach and onion; stir until beginning to wilt, about one minute.
3. In medium bowl, lightly beat eggs with remaining 1/2 teaspoon salt; gently pour over potatoes. Cook, gently lifting edges with spatula to let uncooked egg flow underneath, until golden on bottom and moist on top, five to seven minutes.
4. Lower heat to medium; cover skillet; coot until top is set, about four minutes. Sprinkle with cheese. Serve immediately.
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