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Fresh Spinach and New Potato Frittata
Fresh Spinach and New Potato Frittata
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Prep Time:
15 minutes
Total Time:
30 minutes
Try this quick and delicious Italian spinach, egg, and potato frittata for a classic dinner in just 30 minutes!
Ingredients:
  • 6 eggs
  • 2 tablespoons milk
  • 1/4 teaspoon dried marjoram leaves
  • 1/4 teaspoon salt
  • 2 tablespoons butter or margarine
  • 1 pound small red potatoes (6 or 7), thinly sliced (2 cups)
  • 1 cup firmly packed bite-size pieces spinach
  • 1/4 cup oil-packed sun-dried tomatoes, drained and sliced
  • 3 medium green onions, cut into 1/4-inch pieces
  • 1/2 cup shredded Swiss cheese (2 ounces)
Instructions:
  • Whisk together eggs, milk, marjoram, and 1/4 teaspoon salt until combined; set aside. In a nonstick skillet, melt butter over medium heat. Cook potatoes and 1/4 teaspoon salt in butter for about 8 minutes, stirring occasionally, until tender.
  • Combine the vibrant spinach, juicy tomatoes, and aromatic onions in the pan. Sauté gently until the spinach wilts, then lower the heat to simmer.
  • Gently pour the egg mixture over the potato mixture, covering it as it cooks for about 6 minutes until the top is just set. Sprinkle with cheese and cover, cooking for an additional minute until the cheese is melted.

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