Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, veggie spinach potato shallot frittata. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
This Spinach Potato Veggie Frittata packs in six to seven cups of veggies and has a creamy, custard like texture that's incredible. It's great when you want to feed a crowd, or meal prep a healthy breakfast for the week. Spinach Potato Veggie Frittata is the answer to your next brunch party when you are cooking for a crowd!
Veggie Spinach Potato Shallot Frittata is one of the most popular of recent trending foods on earth. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look wonderful. Veggie Spinach Potato Shallot Frittata is something which I’ve loved my entire life.
To get started with this particular recipe, we must prepare a few components. You can have veggie spinach potato shallot frittata using 8 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Veggie Spinach Potato Shallot Frittata:
- Make ready 8 eggs
- Make ready 1 packages fresh or frozen spinach
- Make ready 2 golden yukon potatoes
- Prepare 1 large shallot
- Prepare 1/4 cup milk
- Prepare 1/4 cup grated pecorino romano cheese or any grated cheese you like
- Get 1/2 tsp salt
- Take 1/4 tsp black pepper
Those are potatoes with a thin skin. You want these because they have less starch than. Add the sliced potatoes to the bowl and toss to coat. Crispy potatoes give a nice contrast in texture to the soft and eggy tofu in this frittata.
Instructions to make Veggie Spinach Potato Shallot Frittata:
- Chop up the potatoes with skin on & boil until fork tender & run under cold water until cool
- Steam chopped spinach & remove any liquid
- Gently saute the shallots in a pan with a touch of olive oil & a pinch of salt then set aside to cool
- in bowl crack eggs & scramble & add milk & mix
- cut potatoes into 1 inch squares or desired sizes or slice 1/4 inch slices
- spray shallow round non stick sauce pan with non stick spray & evenly distribute the potatoes
- add spinach & shallots & all remaining ingredients into bowl with eggs & mix
- pour entire contents into the non stick pan with the potatoes & place in 350º preheated oven until cooked …aprox 30 min to cook
- test with toothpick…stick toothpick in center…if dry when u pull it out its done…if its wet leave in oven until u do again & toothpick is dry
- place serving dish on top of pan with dish towel & flip over to release from pan.
- Eat & enjoy
Since we're into summer and everyone's gardens or CSA boxes are soon to be overflowing, I went and threw in some summer veggies as well. Peppers and spinach are abundant this time of year and a sure bet when it. While frittatas are fair game for any veggie scraps and cheese nubs hiding in the fridge, I'd argue that few combinations are better than spinach and feta. Because spinach cooks down so quickly and reduces drastically in size, our standard frittata ratio of two cups vegetables to six eggs simply does. This nourishing veggie frittata filled with red potatoes, baby spinach, and fontina cheese could last you well past mid-morning snack time.
So that’s going to wrap this up with this special food veggie spinach potato shallot frittata recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
