Potato and Spinach Frittata
|1 tbsp. ||olive oil|
|3 cups ||frozen potatoes O'Brein|
|1/4 cup ||red pepper,chopped|
|1 tsp. ||minced garlic|
|2 cups ||packed fresh spinach leaves|
|1/4 cup ||milk|
|3/4 tsp. ||salt|
|1/2 tsp. ||dried basil, crushed|
|1/4 tsp. ||fresh ground black pepper|
|1-1/2 cup ||Swiss cheese, shredded|
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In a large nonstick pan, heat the olive oil over medium heat. Add the potatoes, red pepper and the garlic. Cook for about 8-10 minutes or until the potatoes are golden. Add the spinach and cook and stir for 1-2 minutes till the spinach is well wilted.
In a small bowl beat the eggs, milk, salt, pepper and the basil until well blended then stir in the swiss cheese. Pour into the pan with the cooked potatoes. Cover and turn down the heat to medium-low and cook for 6-8 minutes.
When the eggs are almost set, place under a hot broiler about 3-4 inches from the heat or flame for 2-3 minutes or until the eggs are set. Turn out on to a plate (if you dare) or slide it out. Let cool for 3-4 minutes cut into four and serve.
This is pretty easy to make. And is great to do for a brunch or dinner. It is almost just mix and go. I always have frozen potatoes on hand. And this dish takes little time and it holds well if you are doing a brunch.
breakfast, frittata, main courses