Easy Spinach and Potato Frittata

Are you in search of a delicious and hassle-free meal that can be whipped up in no time? Look no further than our mouthwatering Spinach and Potato Frittata recipe. This delightful dish is not only a fantastic option for breakfast or brunch but also makes for a satisfying light dinner. The best part? It tastes just as incredible when enjoyed as leftovers, opening up a world of possibilities for your next meal.

What sets this recipe apart is its versatility and customizability. Feel free to get creative and customize it according to your preferences. Want to add an extra burst of color and flavor? Incorporate some diced bell peppers or sautéed mushrooms into the mix. Craving a different cheese? Explore the world of possibilities with your favorite varieties, such as tangy feta or creamy goat cheese.

To elevate the experience, consider serving your Spinach and Potato Frittata with a side salad, fresh fruit, or a slice of crusty bread. The crispness of a side salad complements the frittata's warm and savory flavors, while a burst of fresh fruit adds a delightful touch of sweetness. And there's nothing quite like savoring each bite of the frittata alongside a perfectly toasted slice of crusty bread.

Spinach and Potato FrittataPhoto byLiving the Gourmet

Ingredients

• 6 eggs plus 1/3 cup milk, lightly beaten
• 3 cups fresh baby spinach
• 2 small sweet onions, sliced
• 4 potatoes, boiled until fork tender
• 2 tbs. olive oil, divided
• 1 tsp. sugar, divided
• 1 tsp. salt, divided
• 1 tsp. course black pepper, divided
• 1 tsp. Korean red pepper flakes (Gochugaru), divided
• 1/2 teaspoon fresh grated nutmeg, divided
• Swiss cheese, sliced
• Fresh scallions, chopped for garnish
• Italian parsley, chopped for garnish

Instructions

1. Preheat oven 350 degrees F.
2. Boil the potatoes, with or without the skin, until fork tender. Drain and cut into cubes.
3. Place the sliced onions in a large heated, dry, cast iron pan. Sprinkle with sugar and 1/2 teaspoon each of salt, black pepper, Korean red pepper flakes (Gochugaru) and grated nutmeg.
4. Let the onions get a nice golden color and then add 1 tablespoon of olive oil and toss.
5. Add the cubed potatoes to the onions and toss.
6. Let the potatoes get a nice golden color.
7. Add the rest of the spices and another tablespoon of olive oil. Toss again.
8. Add the beaten eggs and let cook until set- about 12 - 15 minutes on a medium heat.
9. Place the sliced cheese on top of the omelet, a small drizzle of olive oil and a bit extra of fresh ground black pepper.
10. Place the omelet in the oven and cook for about 20 - 25 minutes, until the cheese melts and the omelet is cooked through.
11. Garnish with fresh chopped scallions and parsley. Serve and enjoy!

**If you enjoyed today's recipe, visit Living the Gourmet for more easy and delicious recipes!