Spinach and Potato Frittata
This Spinach and Potato Frittata comes together with just a few simple ingredients. Perfect for breakfast, lunch or dinner!
Friends, I’m excited to share with you today a recipe from my dear friend Liz‘s new cookbook and passion project, Food From Our Ancestors: The Ultimate Italian Sunday Dinner. Reading through her book and her husband’s family’s recipes gave me such nostalgic feelings of my own Italian family and our traditions (that revolve around food). The food I grew up with is a big part of who I am, and I treasure it. What Liz has done for her family by pulling it together in a beautiful cookbook like this is truly a gift.
There are so many recipes in this book that felt like home to me and at the same time made my mouth water. Obviously the Sunday Gravy (which my family always calls sauce) is a staple at every Italian Sunday Dinner – a pot of sauce with meatballs and sausage simmering on the stove waiting for a taste test that included crusty bread was my typical Sunday morning snack growing up in my house. Other recipes that brought me back home are Stuffed Artichokes, Olive Scacciata (our dinner table always has a plate of olives!), Fish Pizzaiola and the ultimate comfort food, Escarole Soup. So much food for my soul in this book.
I chose to make the Spinach and Potato Frittata first for a couple of reasons. One, I am obsessed with frittatas and love having them for lunch or a light dinner. Two, I always have eggs, potatoes, spinach and Parmesan cheese in my kitchen. Three, it reminds me so much of my Nonno (grandpa) who always fries up thinly sliced potatoes with our eggs. I haven’t had breakfast with my grandfather in a while (I guess that’s what happens when you grow up and move away from home) so this frittata definitely felt like something he would cook up for me.
What I love about frittatas most is that you can basically pull them together with whatever you have on hand and quickly. I love having leftovers too and wouldn’t think twice about eating them cold, especially on days I’m running out the door and need something quick (and protein packed).
Enjoy this recipe from Liz’s book, you can purchase your own copy here.
Spinach and Potato Frittata
- 2 tablespoons olive oil
- 6 small potatoes, thinly sliced
- 1 cup torn spinach
- 2 tablespoons green onions, diced
- 1 clove garlic, minced
- pinch of salt and pepper
- 6 large eggs
- 1/3 cup milk
- 8 ounces Parmesan cheese, grated
- 1 tablespoon parsley, minced
- Heat olive oil over medium-high heat in a medium oven-proof skillet. Place potatoes in the pan, cover and cook for 10 minutes until tender but firm.
- Add spinach, green onions, and garlic to the pan along with a pinch of salt and pepper to taste. Cook until spinach wilts, stirring occasionally, about 2-3 minutes.
- In a medium bowl whisk together eggs and milk. Pour into the skillet ove r the vegetables. Stir once then sprinkle with Parmesan cheese. Reduce heat to low, then cover and cook until eggs are firm, about 5-7 minutes.
- Place skillet in the oven, under the broiler and heat until eggs are cooked through, about 3 minutes, checking carefully so they don't burn.
- Turn onto a plate.
- Serve warm, room temperature or chilled.
Recipe courtesy of Food From Our Ancestors: The Ultimate Sunday Dinner by Liz Della Croce
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