Crispy Potato and Spinach Frittata

Crispy Potato and Spinach Frittata with Cheddar Cheese

I wasn’t sure what to make for dinner but knew I wanted something quick and filling. I love breakfast for dinner and usually make myself an omelette or an egg in a basket as a quick fix. I was extra hungry yesterday and had a bag of spinach and a few potato’s that were almost on their way out. My quick fix? The Frittata!

I’ve always loved the idea of a frittata- fluffy on top and stuffed with all kinds of interesting ingredients- but was worried that I didn’t have the right types of pans to make one in the oven, the way frittata’s are normally made. Well, I found a few recipes that explained the science of making stove-top frittata’s so I decided to give it a shot.

I’ve got to say- it was fun and easy to make, looked so pretty on my plate, and was absolutely delicious and completely satisfying. The trick to making it on the stove is keeping the heat low and covering the frittata once all the ingredients are added. After about 7-9 minutes it’s ready to be transferred to a plate and sliced for eating.

Sliced Frittata

Crispy Potato and Spinach Frittata – 4 servings

3 potatoes, shredded and drained well
5 eggs
1 bag of baby spinach
1/4 large Spanish onion
3 cloves of garlic
1 tablespoon of olive oil
A splash of cream
Salt and pepper to taste

1. Shred and draining the potatoes well. I drained them with lots of paper towels, but ideally, you would use a rice strainer.

2. On medium heat, heat up about a teaspoon of olive oil in a wide flat pan and throw the potatoes in to cook covered for about 8 minutes, stirring occasionally. I kicked the heat up for the last few minutes because I like crispy potatoes- but that’s just me.

3. While the potato’s are cooking, scramble 5 eggs in a bowl with a splash of cream. For a healthier version, you can use 3 egg white and 2 whole eggs and leave out the cream.

4. After the potatoes are cooked, throw in the onions and garlic to cook. Lower the heat and throw in the spinach to wilt covered, stirring occasionally.

5. Pour the scrambled eggs into the pan and move around the eggs a bit to distribute the ingredients evenly and to make sure the eggs cook evenly. Cook covered for 7-9 minutes.

6. Once the frittata is cooked throughout, slice a knife along the edge of the pan to ensure that it will slide out easily. Put a large plate on top of your pan (please use oven mitts for this part) and carefully flip the frittata on top on the plate. Top with any shredded cheese you like.

The finished Frittata - before all the cheese.

It’s that simple! I was eating about 25 minutes after walking in the door. AND! I made enough so I could have leftover’s today for lunch! I was really pleased to see how easy it was to make- and am really excited to using all different kinds of ingredients to make even better Frittata’s!