Spinach and Spiralized Potato Frittata
Try this Spinach and Spiralized Potato Frittata recipe, or contribute your own.
Try this Spinach and Spiralized Potato Frittata recipe, or contribute your own.
- 1 garlic clove minced
- pinch of salt and pepper
- 2 tablespoons extra virgin olive oil
- 8 ounces parmesan cheese grated
- 2 large potatoes blade a (i used russet)
- 2 cups torn spinach
- 2 tablespoons green onions diced (i substituted shallots because i didn’t have green onions on hand)
- 9 large eggs
- 1 tablespoon parsley minced
- Carbohydrate 2.47442501286 g
- Cholesterol 500.822580328 mg
- Fat 20.94043449641 g
- Fiber 0.202031252607703 g
- Protein 25.31523752176 g
- Saturated Fat 8.619035616531 g
- Serving Size 1 1 slice (151g)
- Sodium 597.330208199 mg
- Sugar 2.2723937602523 g
- Trans Fat 2.430846758041 g
- Calories 300 calories
Step-by-step
- Heat olive oil over medium-high heat in a 12‐oven-proof skillet. Place potatoes in the pan, cover and cook 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. Pour into the skillet over 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. Garnish with parsley.
- Serve warm, room temperature or chilled.
The ingredient measurements cannot convey how moisture management dictates the success of this dish. Russet potatoes contain high starch and lower moisture than waxy varieties, which prevents the eggs from becoming watery as they set. When spiralizing, those long strands need initial covered steaming in olive oil to soften fully without browning prematurely. Medium-high heat provides enough energy to tenderize the potato strands in ten minutes before the greens enter the pan.
The Frittata Tradition
Frittatas originated in Italy as an economical way to use leftover vegetables and cheese within an un-turned egg base. Unlike French omelets that fold around a filling, Italian frittatas incorporate mix-ins directly into the beaten eggs and cook slowly on both sides. This method creates a dense, sliceable wedge that holds its structure at room temperature or even chilled.Mastering the Cooking Stages
Cooking requires shifting heat sources to manage top and bottom simultaneously. Starting on the stovetop over low heat solidifies the base without burning the dairy solids in the parmesan cheese. Finishing under the broiler for roughly three minutes browns the surface and sets the center completely. Visual cues replace a thermometer here; watch for the edges to pull slightly away from the 12-inch skillet and the center to feel firm to a gentle press.
