Spinach & Potato Frittata Recipe

Recipe based on a recipe from Delilah’s Farm via the Fruit Guys.

 

Spinach & Potato Frittata Recipe

Ingredients

  • 1 cup diced potato (yellow fingerling)
  • heaping 1 cup chopped spinach
  • 1/4 cup chopped scallions + 1 tablespoon for garnish
  • 2 cloves of garlic, minced
  • 6 eggs, lightly beaten
  • 1 tablespoon ghee
  • 1/3 cup grated parmesan
  • fresh salt  & pepper

Directions

  • preheat oven to 375F
  • heat ghee over medium heat in an oven-proof skillet (if you don’t have one, just transfer to a baking dish before the last step)
  • saute scallions + garlic for 2 minutes
  • add potatoes, large pinch of salt, small pinch of pepper, and cook until potatoes are cooked through, stirring frequently (~8 minutes)
  • add spinach, cook and stir for 1 minute
  • add eggs, mix together, turn off heat
  • sprinkle cheese then remaining 1T scallions on top
  • bake in the oven until eggs are set and top is slightly browned (~30 minutes)

Serves 3-4. Prep time: 15 minutes. Cook time: 45 minutes.

Cook’s note: you can serve this with ketchup, salsa, guacamole, hummus, or any other sauce you like. You can also make these into individual frittatas using muffin tins (cook for just ~20 minutes instead); serve on a muffin or bagel as a breakfast sandwich. For an appetizer use mini muffin tins (~15 minutes).

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