Frittata with Onions, Potatoes, Spinach and Cheese

Eggs are underrated as a dinner item. You really can’t get a better bargain in terms of nutritional value. They’re also easy to make. Most people always have some in the fridge. They’re filling. They’re tasty. They’re versatile — not only can you make them several different ways all by themselves, but you can add a lot of stuff to them for omelets, frittatas and fancy things like Eggs Benedict. Eggs are also a good go-to food if you are going to be fasting or going on a diet. Because they satisfy but don’t make you feel overstuffed and thinking about your stomach. Ed and I have eggs occasionally for dinner. Recently I had a leftover baked potato and some spinach that was just about to wilt in the refrigerator, so I used them to make a frittata. I toasted some bread to go with it. I served some mango juice. In less than 30 minutes dinner was ready.   Frittata with Onions, Potatoes, Spinach and Cheese   1 medium baking potato 5 large eggs 3 tablespoons milk, cream or dairy sour cream 1 tablespoon chopped fresh parsley salt and freshly ground black pepper to taste 1-1/2 tablespoons butter 1 medium onion, chopped 1/2 cup chopped fresh spinach 1/2 cup grated cheese such as Swiss, Cheddar, Mozzarella, Parmesan or a combination     Preheat the oven to 400 degrees. Bake the potato for about one hour or until tender. Remove the inside flesh to a bowl, crumble it slightly with a fork and set it aside to let cool slightly (or let the potato cool, peel and dice the insides). Lower the oven heat to 375 degrees. Beat the eggs and milk together, stir in the parsley and sprinkle in some salt and pepper. Set aside. Heat the butter in a sauté pan over medium heat. When the butter has melted and looks foamy, add the onion and cook for 2 minutes or until it has softened. Add the potato and cook for about 5 minutes or until they are lightly crispy, stirring occasionally. Add the spinach and cook for another minute, stirring occasionally. Pour in the eggs and turn the heat to low. Scatter the cheese on top. Stir once or twice, then cook undisturbed for 8-10 minutes, or until the bottom has set. Place the pan in the oven and bake for 8-10 minutes, until the eggs are set. Makes 2-3 servings    

Eggs are underrated as a dinner item. You really can’t get a better bargain in terms of nutritional value. They’re also easy to make. Most people always have some in the fridge. They’re filling. They’re tasty. They’re versatile — not only can you make them several different ways all by themselves, but you can add a lot of stuff to them for omelets, frittatas and fancy things like Eggs Benedict.

Eggs are also a good go-to food if you are going to be fasting or going on a diet. Because they satisfy but don’t make you feel overstuffed and thinking about your stomach.

Ed and I have eggs occasionally for dinner. Recently I had a leftover baked potato and some spinach that was just about to wilt in the refrigerator, so I used them to make a frittata. I toasted some bread to go with it. I served some mango juice. In less than 30 minutes dinner was ready.

 

Frittata with Onions, Potatoes, Spinach and Cheese

 

1 medium baking potato

5 large eggs

3 tablespoons milk, cream or dairy sour cream

1 tablespoon chopped fresh parsley

salt and freshly ground black pepper to taste

1-1/2 tablespoons butter

1 medium onion, chopped

1/2 cup chopped fresh spinach

1/2 cup grated cheese such as Swiss, Cheddar, Mozzarella, Parmesan or a combination

 

 

Preheat the oven to 400 degrees. Bake the potato for about one hour or until tender. Remove the inside flesh to a bowl, crumble it slightly with a fork and set it aside to let cool slightly (or let the potato cool, peel and dice the insides). Lower the oven heat to 375 degrees. Beat the eggs and milk together, stir in the parsley and sprinkle in some salt and pepper. Set aside. Heat the butter in a sauté pan over medium heat. When the butter has melted and looks foamy, add the onion and cook for 2 minutes or until it has softened. Add the potato and cook for about 5 minutes or until they are lightly crispy, stirring occasionally. Add the spinach and cook for another minute, stirring occasionally. Pour in the eggs and turn the heat to low. Scatter the cheese on top. Stir once or twice, then cook undisturbed for 8-10 minutes, or until the bottom has set. Place the pan in the oven and bake for 8-10 minutes, until the eggs are set. Makes 2-3 servings