Frittatas are one of those things that sounds difficult initially but once you've made this spinach, red pepper, and potato frittata once, you realise it's almost no different from making an omelet.
Not only is it simple, but it's so versatile in terms of ingredients
Ingredients:
Waxy Potatoes - 450g
Olive Oil - 33g
Garlic - 1 clove, minced
Red Bell Pepper - 1 small, seeded, and thinly sliced
Yellow Onion - 1 small, thinly sliced
Basil - 2 medium leaves, thinly sliced
Eggs - 8, beaten
Baby Spinach - 65g
Unsalted Butter - 3 tbsp
Salt and pepper - to taste
Cream Cheese - 50g (optional)
Instructions:
Step 1:
Steam, or boil, potatoes for 1 hour or until tender. Let it cool, then peel and thinly slice.
Step 2:
Heat oven in broiler mode at 200 degrees celsius.
Step 3:
Heat a 12" nonstick skillet over medium-high heat and cook garlic, pepper, and onion until soft, 3 - 4 minutes. Add spinach and cook until wilted, about 1 minute.
Step 4:
Stir in sliced potatoes, butter, salt, and pepper (to taste). Stir in the eggs and basil and reduce heat to medium; cook until golden on the bottom, 8 - 10 minutes.
Step 5:
Broil until set and golden on top, about 3 minutes. Then garnish with basil microgreens and/or sliced basil leaves. Slice and serve.
Closing:
There you go! A simple egg dish that doesn't require too much attention and tastes great, all while having a high volume of vegetables inside.
Again, feel free to add in more vegetables or remove accordingly if you aren't a fan of anything inside. You could even consider adding meat inside if you prefer that!
The versatility of this dish is truly quite endless, as long as you have the egg base. Hope you enjoy it!
- Duncan, Chef In Residence at Urban Tiller
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