Spinach and Potato Frittata

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.

6 eggs
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.



Eggs Baked in Tomato Sauce

Eggs baked in the oven with Tomato Sauce and Cheese.

Eggs Baked in Tomato Sauce

1 tsp olive oil
1 (15 ounce) can tomato sauce
2 tsp Italian Seasoning
1/4 tsp garlic powder
1/4 tsp onion powder
salt and pepper to taste
6 whole unbeaten eggs (or 12 egg whites)
1/2 cup monterey  jack cheese, shredded
1/2 cup cheddar cheese, shredded


  1. Grease an 8×8 baking dish with olive oil. Preheat oven to 350F.
  2. Pour half of the tomato sauce evenly across the bottom of the baking dish.
  3. Sprinkle the Italian seasoning, garlic powder, onion powder, salt and pepper evenly over the tomato sauce.
  4. Carefully place the eggs on the tomato sauce so they are covering the sauce.
  5. Pour the other half of the sauce over the eggs. Sprinkle the cheese over the sauce.
  6. Bake at 350F for 20 – 25 minutes, or until the egg whites are cooked thoroughly.

I got this recipe out of a cookbook called Miserly Meals, I decided to try this recipe because it is not something I would normally want to try. I am trying to stretch a little and try some more things. Now I really don’t have anything particularly bad to say that’s why I included the recipe on this blog, however it is not something I really liked. I am sure I would like to maybe experiment with this recipe more by adding things and maybe it will taste better to my palate. I don’t like runny eggs and even though I cooked this for 25 minutes some of the whites where still runny. This meal can be made for breakfast, lunch or dinner and I think it is good to serve with a nice crusty bread.


Crustless Broccoli and Potato Quiche

Crustless Broccoli and Potato Quiche…Good for anytime of day!

Crustless Broccoli and Potato Quiche

1 Tbsp olive oil
1/2 cup onion
1 cup potato, diced
2 cups fresh broccoli florets
1 cup milk
4 eggs
1/2 tsp salt
1/4 tsp pepper
1/4 tsp garlic powder
1/8 tsp nutmeg
1 cup cheddar cheese, shredded


  1. Preheat oven to 350F and grease a 9 inch pie plate.
  2. Put olive oil in a skillet and heat at medium heat. Add onions and saute 3 minutes. Add diced potatoes and cook for 5 minutes. Add broccoli and saute for 2 minutes; remove from heat.
  3. Meanwhile, beat eggs and milk, add salt, pepper, garlic powder and nutmeg to egg mixture and mix well.
  4. Add egg mixture to broccoli mixture in skillet, then add cheese and combine well.
  5. Pour into pie plate and bake in a preheated 350F oven for 30-35 minutes or until a knife inserted in the center comes out clean.

I used a white cheddar in this quiche, typically quiches tend to have Swiss cheese in them, I like using cheddar, I personally like the taste better and the kids seem to like the taste better as well.  The broccoli adds a nice crisp texture to the soft eggs and potatoes. This quiche is super easy and is great for any mealtime, I typically tend to make this for dinner though:)