Spinach Potato Frittata
Saturday, August 22nd, 2009A frittata is one of those great egg dishes that can be served for breakfast, lunch or supper. Here is a fantastically tasty recipe that just fits the lunchtime or suppertime bill. Including the spinach as the vegetable and the potato as the staple, it includes everything you need for a satisfying meal. The crisp cheddar cheese topping makes it taste extra-special.
Ingredients:
- 2 TBSP. olive oil
- 3 medium potatoes, sliced thinly
- 1 ½ cups fresh spinach leaves, torn
- 2 spring onions, sliced
- 1 clove garlic, finely chopped
- 6 eggs
- 1/3 cup milk
- ½ cup cheddar cheese
- Salt and pepper
Heat olive oil in a frying pan over medium heat. Add sliced potatoes. Cover pan and cook about 10 minutes until potatoes are cooked through but still a bit firm. Add garlic, spinach and onions. Sprinkle with salt and pepper. Cook for about 1-2 minutes, until spinach is wilted.
Whisk eggs and milk together in a medium bowl. Pour mixture on top of spinach in the frying pan. Sprinkle the cheese over all. Reduce the heat to low and cook for about 2-3 minutes. Remove the pan to the oven and place under the broiler until the cheese is melted and the eggs are firm.
