I love frittatas. For some reason they always seem lighter (and prettier) than an omelet–don’t they? This one has the hash browns already “built-in” I’m sure you can play with the ingredients, adding whatever cheese or vegetable you want, just like an omelet. I picked spinach, but I’m sure broccoli, asparagus, or even zucchini would work.
1/2 cup milk
3 medium Idaho potatoes
3 green onions
1 cup grated cheddar cheese (or any other cheese)
3/4 of 6oz pkg. spinach washed and dried with paper towel
salt and pepper to tasted
2-3 tablespoons olive oil for pan
Start by peeling the potatoes and cutting them up into small cubes. Dice up the onions. Place olive oil and potatoes in oven proof pan and cook turning every few minutes until tender and golden brown.
Add onions and spinach and toss until spinach is wilted.
Reduce heat. Whisk together the milk and eggs and pour over spinach and potatoes. Slowly cook, lifting up edges around pan so more of the liquid gets cooked. Even sometimes cutting a small slit in the middle so more egg mixture can drain to pan to help cooking process. You can cover the pan to speed up cooking–but be sure to keep the temperature on low. After about 10 minutes and eggs are pretty cooked sprinkle with cheese and place under a broiler for about another 3-4 minutes–until cheese in melted and bubbly. Remove from oven, carefully since handle may be very hot.
Slice into wedges and serve.