July 31, 2009

Spinach and Potato Frittata

I like to make frittatas to have for a quick breakfast during the week (also, because it's fun to say 'tatas'). It's so easy to take a slice with me to work- it's good cold or reheated in the toaster oven.

So this week, I had baby new potatoes from the Farmers' Market and some spinach. While I was sauteing the spinach and potatoes, I found it hard to keep cooking, because I just wanted to eat the delicious filling.

Obviously, the sky's the limit when it comes to ideas for fillings. My friend Elizabeth made a Smoked Salmon Frittata which sounds oh-so-fancy.

Spinach and Potato Frittata

1 clove garlic, minced
2 cups chopped baby spinach
5-6 baby new potatoes, sliced
6 eggs
1/2 cup whole milk
1/2 cup shredded cheese (of your liking)
1 T. olive oil
salt and pepper
1 t. parsley
1 T. butter

Heat skillet over medium heat, add olive oil. Saute spinach and potatoes in oil, season with salt, pepper, and parsley. Cook until potatoes are soft, about 10 minutes. Saute minced garlic for a few seconds. Grease a pie pan with butter, add filling and distribute evenly around the pan. Sprinkle cheese over filling.

In a large bowl, whisk together eggs and milk. Pour egg mixture over filling in pie pan. Bake in a 350 degree oven until a knife inserted in the middle comes out clean.

And to be continued...

I'm making fruit leather! Here is the pumpkin leather about to go in for its dehydrating treatment. More later.