Name: Spinach and Potato Frittata

Ingredients:

• 2 tablespoons olive oil
• 6 small red potatoes, sliced
• Optional: sliced mushrooms
• 2 cups torn fresh spinach
• 2 sliced green onions
• 1 teaspoon crushed garlic
• salt and pepper to taste
• 6 eggs
• 1/3 cup milk
• 1/2 cup shredded Cheddar cheese

Instructions:

• Heat olive oil in a medium skillet over medium heat.
• Place potatoes in the skillet, cover, and cook about 10 minutes, until tender but firm.
• If using mushrooms, add them 2 minutes before the potatoes are done.
• Mix in spinach, green onions, and garlic. Season. Cook 1 to 2 minutes, until spinach is wilted.
• In a medium bowl, beat together eggs and milk.
• Pour into the skillet over the vegetables & sprinkle with Cheddar cheese.
• Reduce heat to low, cover, and cook until eggs are firm, 18 to 20 minutes.
• Optional: If using an all-metal skillet, stop stovetop cooking after 8 minutes and put under broiler in oven for another 3 to 4 minutes

Comments: Source says 10 minutes to prepare and 20 more to cook.
10/14/2010 - Used 2 medium red potatoes and added ~4 oz of mushrooms 2 minutes before the potatoes were done. Should use more than one cup of spinach. Eggs took longer to be firm. Gail liked it!
1/9/2011 - Took 18 minutes or more for the eggs to be firm
4/30/2012 - Used one small sweet potato in place of the red potatoes; updated recipe.
12/12/2016 - Used 4 medium red potatoes, cut in half and then sliced, with 1 teaspoon of salt substitute and 1/2 teaspoon of black pepper.
1/12/2022 - I used a half bag of frozen spinach, 4 sliced green onions, 2 cloves of garlic, and half and half in place of milk. Otherwise, I followed the recipe. I used 1 teaspoon of salt substitute and 1/2 teaspoon of black pepper. We covered it with salsa when we ate.
5/21/2025 - I used 6 small to medium red potatoes (about 22 oz), 3 green onions, and 8 eggs along with the rest of the recipe. For spinach, I used about 8 cups of loosely packed leaf spinach. For seasoning, I used 1/2 teaspoon each of salt and pepper and 1 teaspoon of garlic powder. I did not add the cheese until several minutes after the eggs, and it still turned out nicely toasted. It lasted two meals. The fist night I served it with frozen corn and a green salad, and the second with microwaved carrots and a green salad.

Source: http://allrecipes.com//Recipe/spinach-and-potato-frittata/Detail.aspx

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