Brunch is certainly one of my favorite meals. I love the sweet and savory menu combinations, and I love the excuse for morning champagne.
One of my go-to brunch recipes is a classic frittata. This crustless egg dish can be the home to an infinite amount of ingredient combinations to satisfy even your pickiest guest. Today, I kept it simple and filled a cast iron skillet with spinach and potatoes.
Recipe: Spinach and Potato Frittata (inspired by this recipe)
3 medium Yukon gold or red new potatoes, scrubbed and diced
1 medium yellow onion, chopped
2 TB olive oil (more if needed)
3 cups of baby spinach leaves
8 eggs
1 cup whipping cream
1 cup Monterey Jack cheese (or, honestly, whatever cheese you have on hand), shredded
Salt and pepper, to taste
Directions
Preheat oven to 375 degrees.
Heat olive oil in a 12-inch cast iron skillet over medium heat. Add the potatoes and onions. Cook and stir frequently, until the potatoes are browned and barely tender, adding more oil and adjusting heat as necessary. When the potatoes are starting to soften, add in the spinach — mixing it in with a wooden spoon, cup by cup — until it is all wilted and mixed in thoroughly with the potato and onion mixture.
Remove the skillet from the heat.
Whisk together the eggs and cream. Add your salt and pepper, to taste.
Pour the egg mixture over the potatoes and spinach and top with the cheese. Bake in the preheated oven for 30 minutes or until a tooth pick comes out clean.
Enjoy!
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