Saturday, January 30, 2010


Frittatas have been a longtime standby at our place. They're easy, satisfying, and beautiful. Turning the finished product out onto a plate reveals the lovely base layer of potatoes.

I depend on this dish often because you can put just about anything in it. This one included spinach, fresh mozzarella, onion and some of our frozen garden tomatoes.

Spinach Mozzarella Frittata:
*3 gold potatoes or 1 1/2 sweet potatoes
*2 Tbsp butter or olive oil
*2 cloves garlic, minced
*5 eggs
*1/2 cup milk or whatever you use as milk
*1 cup wilted spinach
*1/2 small sweet onion, sliced thin
*1/2 cup garden tomatoes
*1/2 ball fresh mozzarella, sliced
*salt and pepper to taste

Preheat oven to 400. Heat butter in a 9'' cast iron skillet. Slice the potatoes into thin rounds or half moons. Saute over medium-low heat until tender, about 7 minutes. You may need to add more butter as you go. Meanwhile, crack eggs into a med bowl. Whisk in milk, garlic, salt and pepper. Using a rubber spatula, press potatoes over the bottom of pan to form a "crust". Sprinkle spinach over top. Pour egg mixture over spinach and potato. Add onion, mozzarella, and tomatoes. Allow to cook 1 minute before transferring to oven. Bake until center puffs and turns golden, about 15-20 minutes. Remove from oven. Allow to cool slightly before slicing or turning out onto a serving plate.

*Note: you can make this dairy free by omitting the milk (add an extra egg or 2 in that case) and substituting avocado slices for the cheese. Also, try this using sweet potatoes rather than golds. It's very good.

No comments:

Post a Comment