Thursday, December 9, 2010

Spinach and Potato Frittata

By: Ivelisse Morales


  • 3 tablespoons and 1 teaspoon olive oil
  • 10 small red potatoes, sliced
  • 1-2/3 cups torn fresh spinach
  • 3 tablespoons and 1 teaspoon sliced green onions
  • 1-3/4 teaspoons crushed garlic
  • salt and pepper to taste
  • 10 eggs
  • 1/2 cup and 1 tablespoon milk
  • 3/4 cup and 1 tablespoon and 1 teaspoon shredded Cheddar cheese


  1. 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 onions, and garlic. Season with salt and pepper. Continue cooking 1 to 2 minutes, until spinach is wilted.
  2. In a medium bowl, beat together eggs and milk. Pour into the skillet over the vegetables. Sprinkle with Cheddar cheese. Reduce heat to low, cover, and cook 5 to 7 minutes, or until eggs are firm.

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