Sunday, September 2, 2012


We discovered this frittata and have made it 3 or 4 times now.  Both for lunch and breakfast.  
We really like it and so I thought I would share.  It's not beautiful bit it is really delicious!


2 cups baby spinach
1 Tbsp olive oil
1/2 cup diced  onion
pinch of salt 
(be sparing.  It is better to salt later than over salt- did that once.  Ruined it)
1 cup mushrooms, trimmed and sliced
1 very small russet potto, cut into 1/4 inch cubes
1/2 red bell pepper, cut into 1/4 inch cubes
4 large eggs
1 tsp dried oregano
1/4 tsp ground black pepper
Serve with salsa and sour cream

Preheat the broiler to low.
Heat an 8-10 inch oven proof skillet over low heat. (I recommend non stick)
Add spinach and 1 Tbsp water to pan.  Cover and steam for 1 minute until spinach is barely wilted.
Put spinach onto a paper towel to dry as much as possible: set aside.  Wipe skillet clean

Place olive oil into skillet over medium heat.  Add onion and salt.  Cook, stir occasionally, for 2 minutes.

Add mushrooms and cook. Stirring, another 2 minutes.  

Stir in potato and bell pepper, cover and cook until potato is tender (5-7 minutes)

Meanwhile, in a medium bowl, whisk the eggs until lightly beaten.  Stir in reserved spinach, oregano and black pepper.  

When the potato is cooked, pour the egg mixture over it.  Reduce the heat to low, cover the pan and cook until the eggs are set around the edges, about 10 minutes.  Occasionally tilt the pan so the egg gets distributed.  

Place skillet in oven for 2-3 minutes until the top of the frittata is puffed up and lightly browned. 
let cool for 5 minutes.

Slide frittata onto plate.  
Seriously, it is so much better with a little bit of salsa on the side!

We each eat half and it fills it up.  When I made it for my parents we each had 1/4 and served it with bacon and some zucchini bread.  It is a little quicker if you leave out the potato because that is what takes the longest to cook but, obviously, it isn't as filling.  Both ways are good.  

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