Vegetable Frittata

prep time:: 15 min
total time:: 25 min

Serves 6

Jon

This was my first attempt at a frittata and it most defintely won’t be my last. Actually, the only reason I’ve never tried to make frittata before was (and this is sort of dumb), I don’t have any oven-safe pans.

ingredients

2 tablespoons olive oil
3 small red potatoes, thinly sliced
1 cup frozen spinach, thawed and drained
5 small green onions, sliced
1 clove garlic, crushed
4 leaves fresh basil, chopped
2 med tomatoes, diced
salt and pepper to taste
7 eggs
1/3 cup milk
1/2 cup shredded colby/jack cheese

directions

1
Heat olive oil in a large, oven safe non-stick skillet over medium heat. Place potatoes in the skillet, cover, and cook about 10 minutes, until tender but firm. Mix in spinach, green onions, and garlic. Season with salt and pepper. Continue cooking 1 to 2 minutes, until spinach is wilted. Add basil and tomatoes to combine.
2
In a medium bowl, beat together eggs and milk. Pour into the skillet over the vegetables. Sprinkle with cheese and stir just a bit to combine. Reduce heat to low, cover, and cook 5 to 7 minutes, or until eggs begin to firm.
3
Turn oven to broil and place skillet on top rack until frittata is golden browned and firm (watch closely to avoid burning). To serve, run an knife around the end of the pan to loosen then flip frittata onto a cookie sheet or other large pan....then immediately flip again onto platter. Garnish with additional basil if desired.

Source: Homemaker's Habitat