Spinach and Potato Frittata

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“Meatless Monday” posts have been making rounds in the blogosphere for quite sometime now. While I love the concept, I admit we eat meatless meals much more often than once a week. In fact, our menus feature meat approximately once a week (usually Friday night). We aren’t vegetarians but both feel physically better when adhering to a mostly plant based (and often times dairy free as well) diet.

This frittata is a delicious vegetarian brunch or weeknight dinner dish. A layer of thinly sliced potatoes gives this frittata wonderful texture while the goat cheese gives it creaminess and a slightly tart flavor. Caramelized onions and spinach fill up this dish to make it hearty without making it heavy and it slices beautifully making it a wonderful meal for guests.  Serve with a side of fresh fruit for brunch or a lightly dressed mixed green salad for dinner.

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Spinach & Potato Frittata

5 eggs

1/4 cup milk (I used almond, but soy or dairy milk would work fine)

1/2 sweet white onion, thinly sliced

2 heaping handfuls baby spinach, washed and dried

2 tablespoons chèvre

1 1/2 tablespoons freshly shredded parmesan

1 small thinly sliced russet potato (peeled)

Good quality olive oil for sautéing

Kosher salt and ground pepper to taste

Preheat oven to 375 degrees F

1. Place thinly sliced potatoes in a pan, preheated with oil, in a single layer. Cook until sides are golden brown and middle is soft (approx 3 minutes) turning once. Careful not to overcook, or you’ll have potato chips! Drain on paper towel lined plate. Lightly season with salt and pepper. Set aside.

2. Add more oil to pan if needed. Add thinly sliced onion and sauté until they begin to caramelize. Remove from pan, set aside.

3. Add fresh spinach to pan and sauté until cooked through. Remove from pan, set aside.

4. Lightly beat eggs with milk until fluffy. Season with salt and pepper (you want the eggs seasoned so the dish preserves flavor when the eggs are combined with the over ingredients).

5. Butter a 9 inch pie dish. Place the potatoes on the bottom of the dish in a single layer, keep laying until you are out of potatoes.

6. Add onions in a single layer on top of the potatoes.

7. Add layer of spinach.

8. Crumble the goat cheese and the 1 tablespoon of parmesan on top of spinach.

9. Pour egg mixture over potatoes, onions, and spinach. Place in preheated onion for 25-30 minutes. Sprinkle last half tablespoon of parmesean over frittata after 25-30 minutes and bake additional 5 minutes or until cooked in the middle.

10. Let cool for 10 mins before serving. Enjoy!

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(Recipe and images by me)

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