Spinach And Potato Frittata
Serves: 4
Jonathan Flatley
1 January 1970
Based on User reviews:
43
Spice
54
Sweetness
49
Sourness
41
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
3 tbsps
Canola Oil (divided)2 tsps
Salt1 tsp
Ground Black Pepper1 medium
Yellow Onion (diced)2 tsps
Garlic (chopped)4
Eggs1 cup
MilkDirections:
1
Preheat oven to 450 degrees F
2
Put a baking sheet into the oven to preheat
3
In a large bowl combine 1 tablespoon of the canola oil with 1 teaspoon of salt and 1/4 teaspoon pepper
4
Add the sliced potatoes to the bowl and toss to coat
5
Remove the baking sheet from the oven, and add the potato slices, making sure they are all in a single layer
6
Transfer to the oven and bake for 8 minutes
7
In a skillet, heat the remaining 2 tablespoons of the oil over medium heat
8
Add the onion and saute for 2 minutes
9
Stir in the garlic and spinach and saute for another 2 minutes
10
In a large bowl whisk together the eggs, milk and remaining salt and pepper
11
Mix in the cheese and the onion and spinach mixture and set aside
12
Spray an oven-proof skillet with nonstick cooking spray
13
Turn the oven down to 350 degrees F
14
Remove the potatoes from the oven and add them to the skillet
15
Pour in the egg mixture and transfer the skillet to the oven
16
Bake until the eggs have set, about 30 to 35 minutes
17
Remove from oven and let cool for 5 minutes
18
Serve warm or at room temperature, directly from the skillet