Green spinach Potato Frittata

 

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Ingredients 2 tablespoons olive oil 6 small red potatoes, sliced 1 cup torn fresh spinach 2 tablespoons sliced green onions 1 teaspoon crushed garlic 1 pinch salt and pepper to taste 6 large eggs eggs ⅓ cup milk ½ cup shredded Cheddar cheese. Low Fat Spinach and Potato Frittata Ingredients: 1 pkg (250 g) frozen chopped spinach, thawed and well drained 4 cups (1 L) frozen hash brown potatoes, thawed 1 cup (250 mL) finely shredded carrot 1/3 cup (75 mL) diced red pepper 1/3 cup (75 mL) chopped green onion or fresh chives 2 tbsp (30 mL) chopped fresh basil or dill (or 2 tsp/10 mL dried). Ingredients Salt and pepper 2 Yukon gold potatoes (about 12 oz.), diced 3 tablespoons olive oil 1 red onion, thinly sliced 1 10-oz. package frozen chopped spinach, thawed. Ingredients: 2 tablespoons olive oil 6 small potatoes, thinly sliced 1 cup torn spinach 2 tablespoons green onions, diced 1 clove garlic, minced pinch of salt and pepper 6 large eggs 1/3 cup milk 8 ounces Parmesan cheese, grated 1 tablespoon. Heat olive oil in a medium skillet over medium heat.

Place potatoes in the skillet, cover and cook about 10 minutes until tender but firm. Mix in spinach, green. Spread out the chopped spinach evenly across the top of the potatoes in a single layer. Recover the skillet for 1 minute longer until the spinach is slightly wilted. Uncover the skillet and sprinkle evenly with the crumbled cheese.

Re-beat the eggs, then pour evenly across the top of. Ingredients 1 lb. medium waxy potatoes 1 ⁄ 4 cup olive oil 1 clove garlic, minced 1 small red bell pepper, seeded, and thinly sliced 1 small yellow onion, thinly sliced Kosher salt and freshly ground black pepper, to taste 2 tbsp. thinly sliced basil 8 eggs, beaten 2 cups baby spinach. Spinach Potato Veggie Frittata is perfect when you want brunch for a crowd. Made all the way in a cast iron skillet, its a one pot breakfast (if there’s such a thing ��) thats loaded with veggies baked with eggs to a creamy, custard-y texture.

Heat oven to 400° F. Heat 2 tablespoons of the oil in a large ovenproof nonstick skillet over medium heat. Add the potatoes and onion and cook, tossing occasionally, until the potatoes are tender, 12 to 15 minutes. Step 2 Meanwhile, in a large bowl, whisk together the eggs, ½ teaspoon salt, and ¼ teaspoon pepper.

Heat olive oil in a medium frying pan over medium heat. Place potatoes in the pan, cover and cook about 10 minutes until tender but firm. Mix in spinach, shallots or white onion.

List of related literature:

Stir in spinach, 1/2 teaspoon salt, 1/4 teaspoon pepper, and remaining 4 tablespoons (1/4 cup) water and cook, stirring, until spinach is wilted, about 3 minutes.

“The Gourmet Cookbook: More Than 1000 Recipes” by Ruth Reichl, John Willoughby, Zanne Early Stewart
from The Gourmet Cookbook: More Than 1000 Recipes
by Ruth Reichl, John Willoughby, Zanne Early Stewart
Houghton Mifflin, 2006

Sprinkle with lemon zest, ¹∕ teaspoon salt, and nutmeg and continue stirring with tongs until spinach is uniformly wilted and glossy green, about 2 minutes.

“Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine” by Cook's Illustrated
from Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine
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Sauté spinach, garlic, and 1 cup chopped onion in hot oil in a large skillet over medium-high heat about 3 minutes or until spinach is wilted.

“The All New Ultimate Southern Living Cookbook: Over 1,250 Of Our Best Recipes” by The Editors of Southern Living
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TI Incorporated Books, 2017

Melt the butter into a saucepan and layer in the spinach, sprinkling each layer moderately with salt, then cover, and cook over moderate heat.

“The Complete Tassajara Cookbook: Recipes, Techniques, and Reflections from the Famed Zen Kitchen” by Edward Espe Brown
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add the spinach, a pinch of sea salt, and cover and cook over medium-low heat for 5 minutes or until the spinach is slightly wilted and just cooked.

“The French Women Don't Get Fat Cookbook” by Mireille Guiliano
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Add spinach and 1/4 teaspoon salt; cook about 1 minute or just until spinach is wilted, tossing frequently.

“The Ultimate Low-Calorie Book: More than 400 Light and Healthy Recipes for Every Day” by Better Homes and Gardens
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Season with salt and pepper, add the spinach, and cook for 1 minute more; let cool slightly, then stir into the eggs; onit the potatoes.

“Around My French Table: More than 300 Recipes from My Home to Yours” by Alan Richardson, Dorie Greenspan
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Stir in spinach, feta, ricotta, eggs, dill, salt, and pepper until combined.

“The Good Housekeeping Cookbook” by Susan Westmoreland
from The Good Housekeeping Cookbook
by Susan Westmoreland
Hearst Books, 2004

Add spinach to Dutch oven, sprinkle with /4 teaspoon salt, and cook, stirring, 2 to 3 minutes, just until spinach wilts.

“Good Housekeeping Step-by-step Cookbook: More Than 1,000 Recipes, 1,800 Photographs, 500 Techniques” by Susan Westmoreland
from Good Housekeeping Step-by-step Cookbook: More Than 1,000 Recipes, 1,800 Photographs, 500 Techniques
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Add the spinach to the same pan with 2 tablespoons (30g) water and cook just a couple of minutes, stirring often, until wilted.

“The Vegan 8: 100 Simple, Delicious Recipes Made with 8 Ingredients Or Less” by Brandi Doming
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by Brandi Doming
Time Incorporated Books, 2018

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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7 comments

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  • My oven has a broil temperature but it’s not for the top. It just goes higher in temperature at the bottom. What can I do so I can make these at home?

  • ALL your recipes are the best. I hear of new ones and go to your channel for the latest and best. Gordon Ramsey could learn from you!

  • Hullo Luv… I just dig the way U blow…! Please don’t get me wrong… I just could not resist sayin somethin.. hahaa.

  • Why is it so fuckin hard to say the measurements as you speak i cant even find this stupid ass recipe cuz i have to search page per page. Fuckin stupid.

  • sounds sooo good. this will be breakfast Sunday. Thanks!! Brown or white onion…prob not red?? why?? just curious… thanks for sharing.:)

  • Totally burned on the bottom before it cooked the egg…..I have never cooked a Frittata on the stove, I always bake it in the oven

  • Cheese and eggs feed bacteria and viruses, then, cause disease and symptoms later. The real challenge is to create a delicious recipe that doesn’t use cheese and eggs.