A Thyme To Eat: Spinach and Potato Frittata

Thursday, April 5, 2012

Spinach and Potato Frittata

Ever since I tried my hand at making homemade quiche a while back, I have found myself thinking about making one on a fairly regular basis. Tonight was definitely one of those nights. The problem, however, was that my pie crust was still in the freezer and waiting for it to thaw was not an option as it would result in a very late dinner.

So I decided to try my hand at making a frittata instead. A frittata is basically a quiche without the pastry crust. It also shares some same methods as making an omelet as well in the technique of letting the egg set by lifting up the edges to let the runny egg go to the bottom of the pan. This would be great for those on a paleo diet (or at least I think it would be).

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Spinach and Potato Frittata

Ingredients
2 bunches spinach, washed, trimmed, and chopped
1/4 cup water
1/2 yellow onion, minced
1 medium potato, peeled and sliced
2 tablespoons butter
1 cup half and half
2 egg yolks
4 large eggs
1 cup grated Gruyere cheese, divided
1 teaspoon grated nutmeg
1/2 teaspoon salt
1/2 teaspoon pepper

Instructions
Preheat the oven to 400 degrees. Place the chopped spinach in a saucepan with 1/4 cup water and cover with a lid. Heat over medium high heat until the leaves are barely wilted, just a few minutes.

Remove from heat and set aside. While the spinach is cooking, whisk together the egg yolks, eggs, half and half, nutmeg, salt, pepper, and half a cup of the Gruyere cheese.

Melt the butter in an oven proof skillet and add the onions. Saute until translucent and fragrant.

Add the potatoes to the onions and saute until beginning to brown and soften.

When the potatoes are ready, top with the cooked spinach,

and pour the egg mixture.

As the egg heats and begins to set, use a spatula to lift up the edges and allow the egg to move to the bottom of the skillet. Repeat until the egg is no longer runny