Herbed Spinach Frittata

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Serves 3-4

Ingredients

3-4 tbsp olive oil

1/2 onion, thinly sliced

3 medium or 6-8 small red, yellow or purple potatoes, thinly sliced

2 cloves garlic, minced

6 eggs

1/4 cup heavy cream or 3 tbsp whole milk

1 tbsp fresh thyme or oregano, minced, or 1 tsp dried

3 tbsp fresh chives or scallions, thinly sliced, plus more for topping

Salt and freshly ground black pepper to taste

1/4 cup grated Parmesan cheese, plus more for topping.

1 cup Fifth Season spinach

Optional: Sour cream for garnish

 | 
 | 
Serves 3-4

Ingredients

3-4 tbsp olive oil

1/2 onion, thinly sliced

3 medium or 6-8 small red, yellow or purple potatoes, thinly sliced

2 cloves garlic, minced

6 eggs

1/4 cup heavy cream or 3 tbsp whole milk

1 tbsp fresh thyme or oregano, minced, or 1 tsp dried

3 tbsp fresh chives or scallions, thinly sliced, plus more for topping

Salt and freshly ground black pepper to taste

1/4 cup grated Parmesan cheese, plus more for topping.

1 cup Fifth Season spinach

Optional: Sour cream for garnish

Ingredients

3-4 tbsp olive oil

1/2 onion, thinly sliced

3 medium or 6-8 small red, yellow or purple potatoes, thinly sliced

2 cloves garlic, minced

6 eggs

1/4 cup heavy cream or 3 tbsp whole milk

1 tbsp fresh thyme or oregano, minced, or 1 tsp dried

3 tbsp fresh chives or scallions, thinly sliced, plus more for topping

Salt and freshly ground black pepper to taste

1/4 cup grated Parmesan cheese, plus more for topping.

1 cup Fifth Season spinach

Optional: Sour cream for garnish

Directions

1. In a 10-inch, ovenproof cast iron or nonstick skillet, heat olive oil over medium heat. Add the onion and potatoes and sauté for about 10 minutes, until the onions are softened, turning the vegetables occasionally. If the potatoes stick to the pan, add another tablespoon of oil. Stir in the garlic; cook for about 5 minutes, until the potatoes are starting to brown.

2. While the potatoes finish cooking, crack the eggs into a medium bowl and whisk them with the cream or milk, thyme or oregano, chives or scallions, salt, pepper, and cheese. Set aside. Set the oven broiler to low.

3. When the potatoes are tender, add the spinach to the skillet and toss with the other vegetables for 30-45 seconds, until wilted.

4. Pour the egg mixture over the vegetables and lower the heat to medium-low and cook, undisturbed, for 3-4 minutes until eggs are semi-set - firm at the edges but still liquid in the center of the pan.
5. Top with additional cheese and slide the skillet onto the top oven rack under the broiler for 3-4 minutes, until the surface is puffy and lightly browned. The frittata is done when the center does not jiggle or slosh when the pan is gently shaken from side to side. Use potholders to remove the hot skillet from the oven.

If the top of the frittata is browning too quickly before the center sets, carefully remove the frittata from the oven and return it to the burner. Cover the pan with a lid and steam over low heat until the eggs are fully set – 2-5 minutes. Remove the lid immediately and remove the pan from heat.

6. Let the frittata cool for 5 minutes and then loosen the edges with a thin or rubber spatula until the frittata slides gently in the pan when shaken. Carefully slide the frittata from the pan onto a serving platter or large cutting board, being mindful of any excess oil in the pan, before slicing into wedges. Serve hot, warm, or at room temperature with optional additional herbs and/or sour cream. Store leftovers in a sealed container in the fridge.