Veggie Frittata
Easy, protein rich recipe packed with hearty seasonal vegetables, this veggie frittata is what breakfast and brunch dreams are made of. Follow the tips in this recipe to make your best frittata!
Servings: 4
Equipment
- Skillet and Spatula
Ingredients
- 6 eggs
- 1 small red potato
- ½ cup sliced onion
- 2 tablespoon heavy cream
- 3 cups baby spinach
- Salt and fresh cracked black pepper to taste
Instructions
- Set a heavy bottomed skillet on medium high heat. Cut the onions and potatoes.
- Whisk the eggs, heavy cream, salt and pepper together and set aside.
- Heat oil in the pan, add potatoes and cook on high heat for 2-3 minutes or until slightly crisp. Then add onions and cook for another 2-3 minutes or until the onions soften followed by the spinach. Cook the spinach uncovered until it wilts and the moisture is gone, about 2-3 minutes.
- Add the eggs, lower the heat to absolute low, cover the pan with a tight fitting lid and let the eggs cook until set, about 8-10 minutes. You will see that the frittata will pull away from the sides of the pan.
- Turn the heat off, remove the frittata from the pan, slice and enjoy.