When it comes to supper, I like something quick, tasty and healthy. Cue the Frittata. A Frittata is basically an open-faced omelet. It starts on the stove top and finishes in the oven. Add a salad or fruit salad side and you have a nice, tasty, quick meal. One of the best things about a Frittata is you can use what you have on hand. Throw in whatever veggies you have on hand along with eggs and cheese, and voila’ – you are ready for Master Chef. The other great thing about a Frittata is that it’s versatile. It’s great for breakfast, brunch, lunch or dinner. It even tastes good cold. My daughter loves to take a wedge of Frittata in her lunch!
Potato Dill Vegetable Frittata
Eggs and Veggies are the stars of this easy one dish meal!
Yield: 1 frittata
8 large eggs
1 tablespoon milk
½ cup shredded Parmesan cheese
2 tablespoons fresh dill
¼ teaspoon salt
¼ teaspoon pepper
3 green onions
2 tablespoons olive oil
2 cloves minced garlic
2 potatoes sliced (about 1 cup)
6 oz fresh spinach torn, stems removed
6 cherry tomatoes quartered
Preheat oven to 425
In a bowl, beat eggs and milk. Stir in cheese, dill, salt, pepper and onions.
In a 10 inch nonstick saute pan, heat oil over medium heat and add garlic. Add potatoes and cook for about 5 minutes, stirring frequently until soft. Add spinach and cook 1 minute or until spinach is wilted.
Reduce heat to low. Spread the potato mixture evenly in the bottom of the saute pan. Pour egg mixture over top. Top with tomatoes. Cover and cook about 2 or 3 minutes until edges are just set. Transfer to preheated oven and bake for 10 – 15 minutes or until top is just set.
Cut into wedges and enjoy!