Monday, January 23, 2012

Spinach and Red Pepper Frittata

This is a great recipe Benita has impressed us all with over the years. You can make any variation of this frittata, and it is always delicious. Fried potatoes in anything always makes a great meal!! Follow our ingredient suggestions, or make your own up- There are endless frittata possibilities!
  • ½ small onion, thinly sliced
  • 2 medium potatoes, thinly sliced
  • 1/3 red pepper, diced
  • Handful of spinach
  • Goat cheese
  • 3 eggs
  • Splash of milk
Fry thinly sliced potatoes on medium heat in enough canola oil to coat the bottom of the pan- be liberal with the oil!! In a separate bowl, mix beaten eggs, onion, red pepper, and milk. When potatoes have become brown and crispy (15 minutes), add egg mixture evenly. Lift edges of frittata and angle pan to allow egg mixture to spread to sides. When edges are cooked, flip onto plate, and slide face-down back into pan (See photos). Next, top with spinach and goat cheese. Cover to steam spinach and melt cheese. After 5 more minutes, frittata is finished and ready to enjoy!
Variation: Broccoli-Cheddar Frittata
  • 2 slices chopped bacon (Pre-fried but not fully cooked), drained of fat
  • 1/3 cup broccoli, small florets, lightly steamed
  • ½ onion, caramelized (Recipe for these coming soon, but you can use regular onions too!)
  • 2 medium potatoes, thinly sliced
  • Cheddar cheese
  • 3 eggs
  • Splash of milk

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