Potato & Spinach Frittata
Using full high quality cheese and full-fat dairy, the frittata is so tasty. It’s really fast to make and easily uses vegetables on hand. This meal will pack well for a picnic, and taste good as cold leftovers.
Potato & Spinach Frittata Recipe
A few helpful tips for making a good frittata is to start with olive oil and butter in a cast iron skillet, then sautee onions and vegetable additions, adding a large pinch of salt. Crack 6 eggs into the mixture, pour in milk, yogurt, or cream, and two handfuls of cheese. Give it a gentle stir and leave it on the stove top for a few minutes until the bottom seems to be solidifying, then put it in the oven until it browns, 10-15 minutes at 350. I gave it a broil blast for five minutes at the end, too. It’s nice to have a browned top and insides that are almost the consistancy of custard.