Spinach Potato Frittata
Tender potatoes, fresh spinach, Parmesan, and herbs are folded into fluffy eggs for a hearty Italian frittata that's wholesome, comforting, and full of savory flavor.
Ingredients
- 8 eggs
- 1 cup parmesan cheese
- 2 tbsp butter
- 2 cups small cubed Yukon gold potatoes
- 2 cups chopped spinach
- ¼ cup cream or milk
- 1 tbsp chopped garlic
- 2 tbsp each chopped Italian parsley, sage and thyme
- Salt and pepper to taste
Instructions
- In a 10 inch nonstick saute pan melt the butter
- Add the potatoes saute until golden brown salt and pepper
- Add the onion and garlic saute until tender and just beginning to brown
- Add 1/2 cup water cover and simmer for 10 minutes add the spinach the last 5 minutes
- Beat the eggs until light
- Add the parmesan, herbs, salt and pepper to egg mixture
- Add egg mixture to medium heat pan cook covered 5 minutes lower heat and continuing cooking 10 minutes
- Turn the flame off while placing a plate over the saute pan invert on to plate slide the fritatta back into pan cook covered on low heat 10 to 15 minutes
- Sprinkle with additional Italian parsley and parmesan