Potato-Spinach Frittata

This is modified from the recipe at Cooking with my Kid.
4 eggs
4 egg whites
2/3 cup Parmesan
1/3 cup Mozzarella
1 leek, sliced thin
10 mini potatoes, sliced thin
2 tablespoons olive oil
1 cup chopped fresh spinach
salt and pepper

In medium size bowl whisk eggs together. Set aside. Heat 12-inch oven safe frying pan (we use a cast-iron pan)over medium high heat. Add 1 tablespoon oil and leeks. Cook leeks until soft and brown. Remove leeks from pan and set aside. Add another tablespoon of olive oil and swirl around the pan to cover the bottom. Lay potato slices across the bottom and brown. Flip slices over and sprinkle leeks on top. Potatoes should be softening but not cooked all the way through yet. Sprinkle the leeks over the potatoes and then put spinach on top of the leeks. Smother the spinach by placing a smaller frying pan lid on top of it. Let cook for 5 mins. Carefully remove cover and sprinkle with cheeses. Wait until the cheeses start to melt and add eggs. Cook until the egg mixture has set on the bottom and begins to set up on top. Add salt and pepper to taste. While the eggs are cooking, preheat the oven on the Broil setting. Once the eggs begin to set up on top, place pan into oven and broil for 3 to 4 minutes, until lightly browned and fluffy. Serve frittata slices upside down with the potato side up.

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