How to Make Delicious Veggie Spinach Potato Shallot Frittata

How to Make Delicious Veggie Spinach Potato Shallot Frittata Delicious, fresh and tasty.

Veggie Spinach Potato Shallot Frittata. A tasty frittata made with potatoes, spinach, garlic, green onions, and cheese. Let us know your favourite sweet potato recipe in the comments! This Spinach Potato Veggie Frittata packs in six to seven cups of veggies and has a creamy, custard like texture that's incredible.

This spinach, egg and potato frittata recipe is meatless, making it the perfect choice for a vegetarian meal.

When you make a potato frittata of any kind, it's important to use waxy potatoes.

Those are potatoes with a thin skin.

You can cook Veggie Spinach Potato Shallot Frittata using 8 ingredients and 11 steps. Here is how you cook that.

Ingredients of Veggie Spinach Potato Shallot Frittata

1. It’s 8 of eggs.

2. It’s 1 packages of fresh or frozen spinach.

3. It’s 2 of golden yukon potatoes.

4. It’s 1 large of shallot.

5. It’s 1/4 cup of milk.

6. You need 1/4 cup of grated pecorino romano cheese or any grated cheese you like.

7. It’s 1/2 tsp of salt.

8. It’s 1/4 tsp of black pepper.

You want these because they have less starch than.

While frittatas are fair game for any veggie scraps and cheese nubs hiding in the fridge, I'd argue that few combinations are better than spinach and feta.

Because spinach cooks down so quickly and reduces drastically in size, our standard frittata ratio of two cups vegetables to six eggs simply does.

Crispy potatoes give a nice contrast in texture to the soft and eggy tofu in this frittata.

Veggie Spinach Potato Shallot Frittata instructions

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.

Since we're into summer and everyone's gardens or CSA boxes are soon to be overflowing, I went and threw in some summer veggies as well.

Peppers and spinach are abundant this time of year and a sure bet when it.

Arrange all of the potatoes in an overlapping, even layer in the prepared dish.

Carefully pour the remaining tofu mixture over the spinach and gently spread it in an even layer, using a rubber spatula.

Sprinkle the paprika over the top of the frittata.