Ingredients
Scale
- 2 TB Olive Oil
- 6 small red potatoes, sliced (or Yukon or 2 baking potatoes)
- 1 cup chopped fresh spinach (or other vegetables of your choice)
- 2–3 TB chopped onion
- 1 tsp crushed or chopped garlic
- salt and pepper to taste
- 6 eggs
- 1/3 cup milk
- 1–1/2 cup cheese (we like to do a combination of cheddar, Swiss and Parmesan–whatever are your favorites)
*Sometimes I add chopped cooked bacon or ham if I have it
*Also in the summer when tomatoes are wonderful I like to put tomato slices around the top edge before I pop it in the oven–very pretty and delicious!
Instructions
**There are two ways to cook a frittata–either on the stove-top or bake in a pie plate. The stove top is a quick and easy method if you are using raw potatoes/ vegetables. You cook them in some olive oil and then pour on your eggs. If you are using already cooked potatoes/vegetables (ie leftovers) it is faster to put everything in a pie plate and bake in the oven
Stove-top method:
- Heat olive oil in a skillet over medium heat. Place sliced potatoes and onion (or other raw vegetable such as broccoli) in the skillet, cover and cook for about 10 minutes or until slightly tender but still firm. Next throw in the spinach, and garlic. Season with salt and pepper. Continue cooking for 1-2 minutes until spinach is wilted.
- In a medium bowl, beat together eggs and milk. Pour the eggs into the skillet over the vegetables. Sprinkle with cheese. Reduce heat to low, cover and cook for 5-7 minutes or until the eggs are firm and set on top. Serve
Oven Method:
- Layer slices of cooked potatoes or chopped vegetables of choice on the bottom of a buttered (or cooking sprayed) pie plate. Pour over the egg and milk mixture and top with cheese. Season with salt and pepper. Bake at 400 for 25 minutes or until set. Enjoy!