Ingredients
-
2
-
6
-
1
-
2
-
1
-
-
6
-
1/3
-
1/2
-
-
-
-
-
-
Directions
Spinach and Potato Frittata,Great for breakfast or brunch as well as a light dinner.,Delicious! I made this for a use up fridge store before heading on vacation lunch. I didn’t expect it to be quite so good, but it was really really tasty. I made pretty much as stated and will be making again. Thanks for a great and healthy meal!,Absolutely wonderful! Here are the modifications I’ve incorporated, to rave reviews. My preference is for yellow-flesh potatoes, so use those whenever possible. Once in the skillet, sprinkle potatoes to taste with black pepper and oregano. To avoid burning, I tend to use a medium low heat and cook the potatoes until they are mostly browned on at least 1 side, up to 20 minutes. After the spinach has wilted I add 2 sundried tomato halves, julienned and cut crosswise, and 2 TB fresh basil, chopped, in addition to the garlic and green onions; substitute 1/2 cup crumbled feta cheese for the cheddar. It takes about 30 minutes for my eggs to set on low heat when covered.
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Steps
|
1
Done
|
Heat Olive Oil in a Medium Skillet Over Medium Heat. |
|
2
Done
|
Place Potatoes in the Skillet, Cover and Cook About 10 Minutes Until Tender but Firm. |
|
3
Done
|
Mix in Spinach, Green Onions and Garlic. |
|
4
Done
|
Season With Salt and Pepper. |
|
5
Done
|
Continue Cooking 1 to 2 Minutes, Until Spinach Is Wilted. |
|
6
Done
|
in a Medium Bowl, Beat Eggs and Milk. |
|
7
Done
|
Pour Into Skillet Over the Vegetables. |
|
8
Done
|
Sprinkle With Cheddar Cheese. |
|
9
Done
|
Reduce Heat to Low. |
|
10
Done
|
Cover. |
