Happy St. Patrick’s Day. To honor the holiday I made a potato and KerryGold cheese frittata. I am a big fan of frittata’s but have never incorporated potatoes into them.
1.5 tablespoons olive oil
1 large potato, sliced
1/3 cup sweet onion, chopped
2 cloves garlic, chopped
1/3 cup red pepper, chopped
1 cup baby spinach, chopped/torn
salt and pepper to taste
6 eggs
1/3 cup 1% milk
1/3 cup shredded KerryGold cheddar cheese
DIRECTIONS
1. Preheat oven to 350 degrees. Slice potatoes and place on a paper towel to absorb excess water/fluid.
2. Heat olive oil in a medium skillet over medium heat. Place potatoes in the skillet, season, cover, and cook about 5 minutes. Meanwhile, in a medium bowl, beat together eggs and milk with a dash of salt and pepper. Flip the potatoes over, cook 5 minutes until tender but firm. Remove and place aside.
3. Place onions, red pepper and garlic into the pan. Season with salt and pepper. Cook 2 minutes, add spinach and cook 1 minute. Remove from the pan and then place potatoes back into the pan, distributing evenly and place sauteed vegetables back on top.
4. Pour the egg mixture into the skillet over the vegetables. Reduce heat to low, and cook 5 to 7 minutes, or until eggs are getting firm on top. Then place the pan into the oven. When the eggs are almost completely set, sprinkle with cheddar cheese. Bake, maybe a minute, until cheese is melted.
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