3 medium Yukon Gold potatoes, cut into small cubes
5 oz fresh spinach leaves, stems removed
0.5 tsp salt
0.5 tsp fresh ground black pepper
8 eggs, beaten
0.5 cup crumbled ricotta cheese
optional 8 pitted Kalamata olives, sliced
Instructions
Preheat oven to 350. Heat olive oil in heavy 8 inch skillet and saute
the onion until it is just beginning to soften. Add potatoes and
continue to cook until al dente. Add spinach and stir to wilt
Mix salt, pepper, and egg and pout into the skillet. Stirring gently
to allow egg to reach the bottom. Gently lift egg with a rubber
spatula as it cooks to allow more of the raw egg to reach the
bottom.
When the egg is mostly set on the bottom and sized of the frittata,
remove from heat and top with the cheese and optional sliced
olives.
Place in the pan in the oven and bake for 15 to 20 minutes.
Serving
Suggestions
serve warm or at room temperature
Originally Submitted
8/28/2012
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