Farm-Fresh Frittata
Farm-fresh eggs make quick and nutritious meals, including this frittata that is good enough for lunch or dinner.
Serves 6
Farm-fresh eggs make quick and nutritious meals, including this frittata that is good enough for lunch or dinner.
Ingredients
2 medium-sized potatoes
1/3 cup extra-virgin olive oil
1 medium yellow onion, peeled and diced
5 large eggs
1 cup shredded fresh spinach
1/4 cup minced parsley
1/2 cup grated Pecorino cheese
Fine sea salt, to taste
Grinding black pepper
Directions
1. Microwave or boil the potatoes until tender. Cool, peel and dice them.
2. Heat the olive oil over medium-high heat in a large, nonstick (12-inch) sauté pan. Stir in the onion and cook until soft. Add the potatoes and cook uncovered until the potatoes begin to brown slightly. Toss them now and then while they cook. If the pan seems dry, add more olive oil.
3. In a separate bowl, beat the eggs with a fork until they are foamy. Add the spinach, parsley, cheese, salt and pepper. Pour the mixture evenly over the potato and onion. Cook until the underside is browned and the frittata moves in one piece when the pan is shaken. With a wooden spoon or spatula, push any raw egg mixture on the surface to the edge of the pan and lift up the frittata to allow the raw egg to run underneath the frittata. When the frittata is firm on the bottom, place a dish larger than the diameter of the pan over the top and invert the frittata onto the dish.
4. If the pan seems dry, add more oil. Carefully, push the frittata back into the pan to cook the other side. This should take about 3 minutes. Place a dish over the top of the pan again and invert it. Cut into wedges to serve hot, room temperature or even cold.
