This has turned into a recipe blog! I’ve been doing lots of cooking lately, and luckily…most of it…I LIKE! 🙂 I can never stick to any one recipe, which is how I come up with many of my own. I usually combine things I like from multiple recipes, and just hope for the best.
Today I was in the mood for eggs. But not just eggs…FANCY eggs! It seemed like a good day for a frittata! I have LOTS of different farm veggies and I’m always looking for new and different ways to use them. I’ve been thinking all week that I needed to something with all of these potatoes that I have in my pantry right now! I’m not usually a big potato eater these days…but everything in moderation. AND waste not want not, and all that!
For this recipe though, you surely wouldn’t HAVE to use potatoes…you could use anything! Broccoli would be good, or peppers, asparagus, etc…all maybe all of the above? What’s in your fridge/pantry? Get creative! 🙂 And the great thing about a frittata is that you can eat it for breakfast, lunch, dinner…whatever! You can eat it cold, warm it up…whatever! You can add meat, keep it vegetarian…whatever! *I should have called this the Friday Whatever Frittata! Enjoy!
Spinach & Potato Frittata
- 1 T. olive oil
- 3 smallish potatoes (red, white, whatever!) quartered and thinly sliced.
- 1 cup baby spinach
- 1 roma tomato – diced
- 2 T. onion- diced (whatever variety you like)
- 1 clove garlic – minced
- 1 t. basil (dried is fine)
- salt and pepper to taste
- 3 eggs
- 3 egg-whites (or the equivalent)
- 1/3 C. milk
- Heat olive oil in a medium non-stick skillet over medium heat. Place potatoes in the skillet and cook about 7-10 minutes, until tender but firm. Mix in spinach, onions, tomatoes basil and garlic. Season with salt and pepper. Continue cooking 1 to 2 minutes, until spinach is wilted.
- In a medium bowl, beat together eggs, whites and milk. Pour into the skillet over the vegetables. Reduce heat to low, cover, and cook 5 to 7 minutes, or until eggs are firm. *You can tilt the pan every so often to make sure that the eggs on top are getting cooked-through.
Protein: 12 grams
Carbohydrates: 22 grams