It's the start of the new year and there is one resolution that everyone should make this January: eat a good breakfast. Eating breakfast gets your brain functioning and helps to jump start your body's metabolism. A bowl of toasted oats, muffins, yogurt or scrambled eggs are all worthy breakfast contenders.
But when you are looking for true breakfast comfort, this frittata is a winner. We ate variations on this 3 times during the holidays, mainly because it's great to put together when you've got guests over for brunch. Everything gets whipped up in the kitchen beforehand and then it goes into the oven for a short bake, and ta-da!, breakfast is ready!
I've made this vegetarian and with meat and tried different cheeses and it always tastes delicious. Save this for a leisurely weekend when skipping breakfast is the furthest thing on your mind.
Spinach & Cheese Frittata
1 large potato, diced into 1" cubes
2 tablespoons butter
2 cloves garlic, minced
1 onion, sliced thinly into half moons
1/4 c diced Canadian bacon, ham or sausage - or mushrooms (optional)
1 t herbs du provence
4 eggs
2 tablespoons of milk
salt & pepper
1 bunch spinach, rinsed
1/4 c cheddar cheese, grated
2 tablespoons ricotta cheese
Preheat oven to 400F.
Boil the potato in a small pot until tender. Drain and set aside.
In a small bowl, whip together the eggs, milk and salt and pepper. Set aside.
Meanwhile, melt butter in a large skillet and heat the garlic and onions until soft. Add in the meat or mushrooms if using, sprinkle with the herbs, and saute until heated through. Dump in the spinach and let it wilt. Add in the potatoes and let them get a little brown.
Pour the eggs over top and let the bottom set slightly. Sprinkle with the grated cheese and scatter the ricotta evenly over the top. Bake uncovered in the middle of the oven for 10 - 15 minutes or until the top of the frittata is set and the cheese has melted. Cut into slices and serve.
