Author Notes
In this Fritatta I used ingredients that I had from the CSA Farm I support. Frittata’s a great what to use up small amounts of leftovers. They are delicious hot out of the oven but could also be served room temperature with makes them perfect for a brunch gathering! If you are feeling adventurous you could have one for dinner! —Carolina
Ingredients
-
1 tablespoon
Olive Oil
-
2
Medium Red Potatoes, thinly sliced
-
1
Small Onion, thinly sliced
-
1/3 cup
Diced Tomato
-
2 cups
Loosley Packed Spinach
-
1/2 cup
Grated Parmesan Cheese
-
6
Eggs
Directions
-
Preheat oven to 350 degrees
-
In a 10" oven proof skillet heat the olive oil over medium heat. Add the potatoes and onion. Sautee until soft and slightly golden
-
Add the tomatoes and spinach. Mix until the spinach is slightly wilted
-
Meanwhile whisk the eggs and 1/3 of the parmesan cheese together. (You want to to do this right before you add the eggs to make sure they stay as fluffy as possible)
-
Add the Egg Mixture to the skillet and swirl around to make sure it is evenly distributed. As the egg cooks, pull the sides inward with a heat proof spatula and tilt the skillet so the uncooked egg runs to the sides.
-
Once the egg is mostly cooked (center area might still be slightly wet) top with the remaining cheese. Place in the oven to cook for 5-10 minutes. Frittata is ready when egg is firm, fluffy and the top is slightly golden brown.
-
Remove from the oven and let cool for a couple minutes. Then sliced into 4 services and enjoy!
See what other Food52ers are saying.