Frittatas have officially become my favorite way to eat eggs. Often referred to as a crustless quiche, this Italian style of omelet is filling, incredibly easy to make, and so fun to customize. And I can certainly understand why people view them as a crustless quiche: frittatas are sturdy enough to cut into thick slices, have a dense, quiche-like texture, and crisp up around the edges to form a pseudo-crust. Although I’ve never been in the mood to eat an omelet for dinner–I associate them too closely with breakfast–frittatas somehow make me feel otherwise. Served with a little green salad and some bread, I view this as a perfect, well-rounded vegetarian dinner. There are countless fillings you can add, but my recent favorite is this potato, cheddar and spinach frittata.
Thinly sliced potatoes add a wonderful depth to the frittata, while the sharp white cheddar adds a nice salty kick and creates the most delicious, bubbly brown crust on top. A hint of smoked paprika provides a great burst of flavor and pairs so well with the potatoes. And the spinach? To be perfectly honest, I like adding it because I’m always looking to sneak some veggies into my meals. It also adds a nice freshness and a beautiful pop of color. In my mind, eating colorful, pretty food just tastes better. If you’ve got kids, I imagine this would be a great way to trick them into eating some veg!
There are so many reasons I’ll keep coming back to this recipe. Not only is it delicious and healthy, but it’s the perfect way for a vegetarian to get some protein. As I start running more, I find that I need protein-packed meals like these. Second, it tastes just as delicious as leftovers. In a household of two, meals that translate into good leftovers is definitely a priority. Last, frittatas only require one skillet–and who doesn’t love minimizing dishes?
- 6 eggs
- 2 tablespoons whipping cream
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon smoked paprika
- Pinch cayenne (optional)
- 1 tablespoon olive oil
- Four baby red potatoes, washed and thinly sliced with the skin still on
- Pinch of salt and freshly ground black pepper
- 1 clove of minced garlic
- About 2 cups fresh spinach (or simply a large handful)
- ½ cup sharp white cheddar, grated
- Pre-heat broiler (if your broiler has a high and a low setting, use the low setting).
- Whisk eggs, cream, salt, pepper, paprika and cayenne. Set aside.
- Add olive oil to a 9-inch iron skillet over medium heat. Add potatoes, salt and black pepper. Cook for about 10 minutes, stirring often to make sure the potatoes don't stick (add the garlic after five minutes).
- Once the potatoes are soft, add the spinach. Stir for a few seconds to coat the spinach in the oil. Spread the potatoes and spinach in an even layer on the skillet, and then pour the eggs over the top.
- Cook the egg mixture for about 5-7 minutes on medium heat, or until the eggs have started to set on the sides but are still slightly runny on top. Sprinkle the cheddar on top, then put the skillet in the broiler for five minutes.
- Remove from broiler, let cool for a couple minutes, then serve.