Frittata Omelette with Spinach and Potato
Posted by Francis Weiss
Milk, Eggs, Olive Oil, Potato, Salt, Grated Parmesan Cheese, Onion, Spinach Leaves, Black Pepper
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Frittata Omelette with Spinach and Potato Recipe
This spinach and potato frittata omelette is a delicious and healthy breakfast or brunch option. It's high in protein and vegetables, making it an excellent way to start the day. It's also simple to prepare and can be customized with your favorite ingredients.
Ingredients
- 1/4 cup milk
- Four large eggs
- 2 tbsp olive oil
- 1 small potato, peeled and thinly sliced
- 1/4 teaspoon salt
- 1/4 cup grated parmesan cheese
- 1 small onion, chopped
- 2 cups fresh spinach leaves, washed and chopped
- 1/4 teaspoon black pepper
Time Needed
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
Instructions
- Preheat the oven to 375°F.
- In a large mixing bowl, combine the eggs, milk, salt, and black pepper.
- In a 10-inch oven-safe skillet, heat the olive oil over medium heat.
- Cook, stirring occasionally, until the onion and potato are tender, about 10 minutes.
- Cook for 2-3 minutes, or until the spinach has wilted, in the skillet.
- Pour the egg mixture into the skillet, covering the vegetables evenly.
- On top of the eggs, sprinkle with the Parmesan cheese.
- Bake for 10-12 minutes, or until the frittata is set and the top is golden brown.
- Remove from the oven and cool slightly before slicing and serving.
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