Spinach, Potato & Cheese Frittata

Name: Spinach, Potato & Cheese Frittata
Cuisine: American
Ingredients: 1/2 cup Diced onion; 2 cup Diced frozen hash brown potatoes; 2 tbsp Oil; 8 oz Fresh spinach (uncooked weight); 10 Eggs; 1/2 cup Milk; 1/2 tsp White pepper; 1/2 tsp Salt; 1 tbsp Basil; 1 cup Italian cheese blend, or other

supernanny @supernanny5

Minnesota

First time making a frittata. Although I've made egg bakes many times...basically the same principle only starting the eggs on the stove first. Frittatas are a great way to use up odds and ends of leftover veggies, meats & cheeses.

supernanny @supernanny5

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Ingredients

1/2 cupDiced onion
2 cupDiced frozen hash brown potatoes
2 tbspOil
8 ozFresh spinach (uncooked weight)
10Eggs
1/2 cupMilk
1/2 tspWhite pepper
1/2 tspSalt
1 tbspBasil
1 cupItalian cheese blend, or other

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Steps

1

Preheat oven to 350
2

Mix the eggs, milk, & spices until well blended. Set aside.
3

In a large oven safe skillet (I used a 12" cast iron pan), heat the oil over medium heat.
4

Add the diced onion and potatoes. Stir and cook until lightly browned.
5

Add the spinach and cook until slightly wilted.
6

Add more oil to pan, if necessary make sure it is well coated on bottom and up the sides so eggs will not stick
7

Pour eggs over all vegetables. Sprinkle cheese on top.
8

Let all cook on top of stove for a few minutes until bottom of eggs are slightly cooked. do not stir.
9

Place pan in oven and cook for 20-30 minutes. I did 20 minutes because I was using convection oven which cooks faster.
10

Remove from oven, run a spatula or knife around the pan to make sure it loosens good. Slide frittata out from pan, slice, and serve.