Simple Way to Prepare Perfect Veggie Spinach Potato Shallot Frittata

Hey everyone, welcome to our recipe page. Today I will show you how to prepare a special dish, Veggie Spinach Potato Shallot Frittata. This is one of my favourite food recipe, this time i will make it a little bit tasty. This will be smell and look delicious.

Veggie Spinach Potato Shallot Frittata Recipe. 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.

You can have Veggie Spinach Potato Shallot Frittata using 8 ingredients and 11 steps. Here is how you cook it.

Ingredients of Veggie Spinach Potato Shallot Frittata

1. Prepare 8 of eggs.
2. Take 1 packages of fresh or frozen spinach.
3. You need 2 of golden yukon potatoes.
4. It’s 1 large of shallot.
5. Make ready 1/4 cup of milk.
6. You need 1/4 cup of grated pecorino romano cheese or any grated cheese you like.
7. Prepare 1/2 tsp of salt.
8. Prepare 1/4 tsp of black pepper.

You want these because they have less starch than.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.Crispy potatoes give a nice contrast in texture to the soft and eggy tofu in this frittata.

Veggie Spinach Potato Shallot Frittata step by step

1. Chop up the potatoes with skin on & boil until fork tender & run under cold water until cool.
2. Steam chopped spinach & remove any liquid.
3. Gently saute the shallots in a pan with a touch of olive oil & a pinch of salt then set aside to cool.
4. in bowl crack eggs & scramble & add milk & mix.
5. cut potatoes into 1 inch squares or desired sizes or slice 1/4 inch slices.
6. spray shallow round non stick sauce pan with non stick spray & evenly distribute the potatoes.
7. add spinach & shallots & all remaining ingredients into bowl with eggs & mix.
8. pour entire contents into the non stick pan with the potatoes & place in 350º preheated oven until cooked …aprox 30 min to cook.
9. 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.
10. place serving dish on top of pan with dish towel & flip over to release from pan..
11. Eat & enjoy.

This spinach, egg and potato frittata recipe is meatless, making it the perfect choice for a vegetarian meal.When you make a potato frittata of any kind, it's important to use waxy potatoes.Those are potatoes with a thin skin.

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.This nourishing veggie frittata filled with red potatoes, baby spinach, and fontina cheese could last you well past mid-morning snack time.Place potatoes in microwave-safe large bowl; cover with vented plastic wrap.Shredded sweet potatoes are baked into a layer to form a flavorful and healthy gluten free crust.