Veggie Spinach Potato Shallot Frittata

Name: Veggie Spinach Potato Shallot Frittata
Total time: 1800 s
Yield: 4 servings
Cuisine: American
Ingredients: 8 eggs; 1 packages fresh or frozen spinach; 2 golden yukon potatoes; 1 large shallot; 1/4 cup milk; 1/4 cup grated pecorino romano cheese or any grated cheese you like; 1/2 tsp salt; 1/4 tsp black pepper

WeekendWarriors @cook_3012936

I updated & improved upon my original recipe...this dish came out perfect...light & fluffy with outstanding flavor...its a perfect veggie dish for a Sunday brunch...but can also be served for breakfast, lunch or dinner for any day of the week.

WeekendWarriors @cook_3012936

Saved

Ingredients

30 mins

4 servings

8eggs
1 packagesfresh or frozen spinach
2golden yukon potatoes
1 largeshallot
1/4 cupmilk
1/4 cupgrated pecorino romano cheese or any grated cheese you like
1/2 tspsalt
1/4 tspblack pepper

Saved

Steps

30 mins

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