FoodWage
Spinach & Potato Frittata
Start on the stovetop, finish in the oven—this frittata is simple and delicious. A light mix of egg whites and egg, tender spinach and chunky potatoes makes this dish a hearty vegetarian meal for breakfast, brunch or dinner. Be sure your nonstick skillet is oven-safe. A well-seasoned cast-iron pan is perfect.
Ingredients for servings
-
2 teaspoon salted butter
-
6 baby red potatoes thinly sliced (170 grams each)
-
0.5 cup finely chopped red onion
baby spinach leaves torn
-
2 teaspon fresh thyme leaves
-
3 large eggs 50 grams each
-
6 large egg whites 30 grams each
-
0.5 teaspoon salt
-
0.5 teaspoon black pepper divided
-
2 tablespoons crumbled goat cheese
Spinach & Potato Frittata
Directions
Preheat oven to 350°F.
Melt butter over medium heat. Add potatoes and onion; cook, covered, 10 minutes, stirring occasionally until potatoes are tender. Add spinach and thyme; cook, covered, 2–3 minutes or until spinach wilts (use tongs to occasionally stir spinach).
Whisk together eggs, salt and 1/4 teaspoon pepper. Pour egg mixture over spinach and potato mixture. Fold gently with a rubber spatula to combine. Cook over medium heat 3 minutes or until edges begin to set. Place in oven.
Bake 10 to 12 minutes, or until frittata is completely cooked. Remove from oven; sprinkle with goat cheese and remaining 1/4 teaspoon pepper. Cut into 6 wedges (remember handle will be hot to the touch). Serve immediately.