Indulge in the comfort and wholesomeness of a Spinach and Potato Frittata, a versatile dish perfect for any meal of the day. This easy-to-follow recipe will guide you through creating a savory, nutritious frittata packed with the goodness of fresh spinach, hearty potatoes, and melted Cheddar cheese.
Ingredients of Spinach and Potato Frittata:
- 2 tablespoons olive oil
- 6 small red potatoes, sliced
- 1 cup torn fresh spinach
- 2 tablespoons sliced green onions
- 1 teaspoon crushed garlic
- Salt and pepper to taste
- 6 large eggs
- ⅓ cup milk
- ½ cup shredded Cheddar cheese
Instructions of Spinach and Potato Frittata:
- Preparation of Ingredients:
- Rinse and slice the red potatoes into thin pieces. Make sure they are small enough to cook quickly and evenly.
- Wash the spinach and tear it into manageable pieces.
- Slice the green onions finely for a burst of flavor.
- Cook Potatoes:
- In a large oven-proof skillet, heat the olive oil over medium heat. Add the sliced potatoes and cook for about 10 minutes, or until they are golden brown and tender. Stir occasionally to ensure they cook evenly.
- Add Veggies:
- To the skillet, add the torn spinach, sliced green onions, and crushed garlic. Season with salt and pepper. Cook the mixture for another 2-3 minutes until the spinach is wilted. Stir occasionally to combine the flavors.
- Prepare Egg Mixture:
- In a mixing bowl, whisk together the eggs and milk until well combined. Season with a pinch of salt and pepper to taste.
- Combine Ingredients:
- Preheat the oven’s broiler on high.
- Pour the egg mixture over the cooked potatoes and vegetables in the skillet. Cook over medium heat, gently folding the mixture a few times to ensure even cooking.
- Sprinkle the shredded Cheddar cheese evenly over the top of the frittata.
- Broil Frittata:
- Place the skillet under the broiler and broil for about 2-3 minutes, or until the eggs are set and the cheese is bubbly and slightly golden. Keep a close eye on it to prevent burning.
- Serve:
- Remove the skillet from the oven carefully using oven mitts. Slice and serve the frittata warm directly from the skillet.
