Spinach and Potato Frittata [WF/GF]
Betsy Nelson, from Lakewinds Natural Foods Cookbook
Serves six.
Ingredients
3 tablespoon extra virgin olive oil, divided
1 yellow onion, minced
6 medium cloves garlic, sliced
2-3 Yukon gold potatoes, diced
salt and pepper
dash freshly grated nutmeg
handful of washed and torn spinach
handful of fresh herbs
6 eggs, beaten
4 ounces Chevre cheese (feta or bleu), crumbled
Instructions
PREHEAT OVEN TO 375°F
Heat one tablespoons of olive oil in heavy skillet with oven-proof handle. Sauté onions until they start to caramelize. Add garlic and potatoes, salt and pepper, and nutmeg. Add two tablespoons of olive oil. Sauté until potatoes are cooked al dente and onions are caramelized. Add spinach and fresh herbs of your choice, and when cooked, about 2 minutes, add eggs and crumble Chevre on top. Put the skillet in the oven at 375° and bake, about 10-15 minutes. Unmold the frittata using a spatula, and slice into wedges for serving.
This is great warm or at room temperature and leftovers are good cold, as well, along side a mixed green salad.