Side Dishes & Veggies forum: Spinach and Potato Frittata
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A Frittata is kind of like the Italian version of a French Omelette, but maybe just a little more substantial and sometimes baked in the oven. This is a wonderful breakfast or brunch dish but I also really like it for a light dinner. Served with a nice green salad, you can’t beat it! You can really get creative here also by using different meats (if any) and I just happened to have some leftover ham from Thansgiving. It’s also great way to use leftover veggies. Try it sliced at room temp if you have any left over. I used some freshly grated Parmesan for this recipe but you can basically use any grated cheese – cheddar, jack, etc.. I also used a few grape tomatoes to decorate it and give it some color.
2 Tablespoons of Olive Oil
About 5 or 6 small red creamer potatoes
½ onion diced
2 cloves of garlic minced
2 cups baby spinach roughly chopped
1 cup of chopped ham (other meats can be used or totally omitted)
½ cup grated cheese (I used Parmesan here)
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon dried oregano
½ cup of cream or whole milk
Butter to grease a baking dish
Preheat your oven to 350F.
Assemble your ingredients – Cut the potatoes into ¼ inch slices, roughly chop the spinach, dice the onion and ham and mince the garlic.
Heat the olive oil in a large skillet. Add the potatoes in single layer. Cook for about 8 minutes over medium heat and turn. Add the Ham and Onions and Garlic. Cook for about another 5 minutes until onions are soft and transparent. Add the spinach and sauté for another 2 minutes. Turn off the heat.
In a separate bowl, add the eggs, cream/milk, oregano, salt and pepper and give them a good beating.
Grease a pie plate or small casserole dish with butter. Add the potato/onion/meat mixture and sprinkle with the grated cheese. Pour over the egg mixture and give it all a little shake to ensure that everything is evenly covered and distributed.
Bake in the preheated 350 degree oven for 25-30 minutes. Test doneness by inserting a knife into the middle and if it comes out clean it should be done! Let it sit for about 5 minutes before slicing to let it completely firm up.
This is really good! Take a slice to work for your lunch!
|I kind of had a hard time deciding where to put this!|
|Kat - you're right - it's an almost 'one dish fits all' item.
I make frittata a lot. It originated as a way to use up leftover potatoes, pasta or bread and to make a 'portable' dish. In my case I hardly ever serve it hot. I love it as a picnic food (we had some at the beach the other night). It's a great one dish meal.
There are a few 'rules' for making frittata:
It has to contain a starch (potatoes, pasta or bread), vegetables (almost anything will do), eggs and cheese (any kind).
Example: I made two frittatas the other day: one was born from the fact that I had a bunch of spectacular purple basil, so I added some cut up tomatoes (with the runny stuff removed) and used Italian six cheese mix, and leftover elbow macaroni. The second (same pasta) I made with garlic and fresh spinach, and a mix of cheddar and parmesan.
I nearly always make mine in a skillet but flipping it requires a little dexterity, or you can put it under the broiler to finish it. Making it in the oven is a lot easier...
So - did you have some left over to take to lunch?
|You're so right about Frittata Hetty - you definitely need some starch. It had been a while since I made one and I'm so "turkeyed out" that it seemed like a nice alternative to use up some of the ham. I really like it with bread cubes too.
YEP! Flipping does take some dexterity! Making it in the oven though is easier, although it messes up more pots. Sometimes, I've made it in an ovenproof skillet and just put it in the oven.
Leftovers? Well today was cleaning day with my cleaning lady. I had a bite for breakfast and she was in love with it and ate the rest.
Would love to know your other combinations. I do love using leftover asparagus but spinach is my favorite. I've even sliced it and put it on a sandwich!
|Combinations - well, just about any vegetable works, (broccoli, broccoli raab, asparagus like you say, zucchini, green beans, anything leafy like kale or swiss chard), and then I just kind of use my imagination of what I combine with it. Sometimes I use ham but often I don't add meat; the eggs and cheese provide plenty of protein.
So then sometimes I go for a milder cheese flavor, and sometimes I use a punchier mix. I just sort of play with it really.... or let what is in the fridge dictate the recipe, like I did with the basil and tomato, which I hadn't used before. Sometimes garlic and/or onion, sometimes not... just play with it I say!
I have made it in a cast iron skillet at a friend's house but I don't own one. It is handy for putting it in the oven to bake the top.
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