Spinach and Spiralized Potato Frittata

Spinach and Spiralized Potato Frittata
Spinach and Spiralized Potato Frittata

PREP TIME

15

minutes

TOTAL TIME

40

minutes

SERVINGS

--

servings

PREP TIME

15

minutes

TOTAL TIME

40

minutes

SERVINGS

--

servings

Ingredients

  • Ingredients

  • 2

    tablespoons extra virgin olive oil

  • 2

    large potatoes, Blade A (I used russet)

  • 2

    cups torn spinach

  • 2

    tablespoons green onions, diced (I substituted shallots because I didn’t have green onions on hand)

  • 1

    garlic clove, minced

  • pinch of salt and pepper

  • 9

    large eggs

  • 8

    ounces Parmesan cheese, grated

  • 1

    tablespoon parsley, minced

Directions

Instructions Heat olive oil over medium-high heat in a 12” oven-proof skillet. Place potatoes in the pan, cover and cook 10 minutes until tender but firm. Add spinach, green onions and garlic to the pan along with a pinch of salt and pepper to taste. Cook until spinach wilts, stirring occasionally, about 2-3 minutes. In a medium bowl whisk together eggs. Pour into the skillet over the vegetables. Stir once then sprinkle with Parmesan cheese. Reduce heat to low, then cover and cook until eggs are firm, about 5-7 minutes. Place skillet in the oven under the broiler and heat until eggs are cooked through, about 3 minutes, checking carefully so they don’t burn. Turn onto a plate. Garnish with parsley. Serve warm, room temperature or chilled.

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