Gluten free: potato, spinach & cheese frittata
Ingredients
- 2 tablespoons olive oil, plus more for drizzling
- 5 small red potatoes, washed and thinly sliced
- 1 bunch green onion, thinly sliced
- 1 cup cherry tomatoes, halved
- 1/2 cup frozen peas
- 1 clove garlic, minced
- 1-2 cups baby spinach, roughly chopped
- 8 eggs
- 1 tablespoon fresh basil, chopped
- 1-2 cups shredded cheese (Asiago, sharp cheddar, or Gruyere all work great)
Method
- Preheat the oven to 375F.
- Heat 1 tablespoon of olive oil in a non-stick, oven-safe pan (or cast iron skillet) over medium heat. Add the potatoes and saute for 7-10 minutes until tender. Meanwhile, whisk the eggs, basil, and cheese together in a bowl and set aside. Remove the potatoes from the pan and set aside.
- Add the remaining olive oil and cook the green onion, tomatoes, and frozen peas for 3-4 minutes over medium heat. Add the spinach and garlic and cook for another 30 seconds or so.
- Pour in the egg mixture and reduce the heat. Scramble the eggs for 1 minute then add in the potatoes. Cook for another 3-4 minutes until the egg starts to set. Smooth into an even layer and place in the oven for 10-12 minutes until the eggs have set. Slice and serve topped with more basil and cheese if desired. Enjoy!
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Recipe Info
Tip: Great for breakfast, lunch or dinner, this frittata makes for a satisfying, 1-pan meal that is full of vegetables. It doesn’t get much better than that!