Meat Free Friday: Spinach Potato Frittata

Hmmm, I seem to be on a spinach roll lately don’t I?  I do LOVE spinach and the fresh baby spinach at the market has just looked so enticing lately.  This spinach potato frittata recipe is actually one that’s really easy to customize to your likes and is a great one for using up leftovers.

Ingredients:

1 pkg. frozen spinach or the equivalent in fresh baby spinach – if using frozen, thaw and drain it (Don’t like spinach?  Broccoli, sweet potatoes, squash, carrots, mushrooms, tomatoes, zucchini, green beans, asparagus – these are all great options.  Use one or combine a few!)

1 clove garlic, minced

1 1/2 cups thinly sliced potatoes – I used my mandoline to get them really thin and even

1 bunch of green onions, chopped (you might even want a couple bunches)

6-8 eggs (I used 8 small ones)

1/2 cup milk or cream – Almond or Soy milk is really delicious in this too!

salt and pepper to taste – I don’t use salt because the cheese is salty and I used lemon pepper for an added kick

1 cup shredded cheese – cheddar, mozzarella, whatever is your favorite

1/2 cup crumbled feta cheese (goat cheese is delicious too)

I had some fresh mozzarella cheese on hand so I sliced up one small ball of it and used that too

Basil, rosemary, and others of your favorite herbs are nice additions to this!

Instructions:

Saute the spinach with the garlic in a bit of butter or olive oil.

If using other vegetables, you might want to steam or saute them before adding to the frittata to ensure that they are thoroughly cooked.  Potatoes can be par-boiled if you choose to cut them in chunks instead of thinly slicing them.  I don’t peel them but you can if you’d like.  I used a 9 inch square baking pan but any similarly sized baking dish or oven safe skillet will work.  Be sure to oil it or spray with cooking spray to prevent sticking.  I laid the potato slices in the bottom of the pan first and then topped with the spinach.

Next I topped the spinach/garlic mixture and potatoes with the cheeses.  Whisk the eggs together with the milk and pepper.  Pour this over the spinach, potatoes, and cheeses in the baking dish.  Top with the green onions.

Bake in a 400 degree oven for 15-20 minutes until the eggs are fully set.  You can insert a knife in it and there shouldn’t be any liquid egg on it when you pull it out.

I like to run a knife around the edges before I attempt to cut and serve just to ensure that it comes out of the pan nicely.

Really delicious, quick and easy to make, and oh so yummy!

Here are more meat free options: