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Potato & Spinach Fritatta

Meta Street Cafe | Ashley |Potato & Spinach Fritatta

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.

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