Vegetable and Cheese Frittata with Potatoes, Spinach, and Parmesan

Name: Vegetable and Cheese Frittata with Potatoes, Spinach, and Parmesan
Cook time: 22 min
Yield: 4 servings
Cuisine: italian
Ingredients: 8 large eggs beaten; 60 ml milk whole or 2%; 35 g Parmesan cheese finely grated; 3 g fine salt; 1 g black pepper freshly ground; 2 g dried Italian herbs; 15 ml olive oil; 10 g unsalted butter; 300 g Yukon Gold potatoes peeled if desired and cut into 1.5 cm cubes; 100 g yellow onion small dice; 2 clove garlic cloves minced; 75 g baby spinach washed and dried; 5 ml olive oil; 2 g fine salt; 15 g Parmesan cheese finely grated; 5 g fresh parsley chopped

This weekend main uses eggs as the featured protein, with potatoes and spinach folded into a skillet frittata and finished in the oven until just set. It works for brunch or a simple dinner with salad or fruit on the side.

By Julienne

Vegetable and Cheese Frittata with Potatoes, Spinach, and Parmesan

Cook time: 22 minutes

Servings: 4

Ingredients

8 large eggs beaten
60 ml milk whole or 2%
35 g Parmesan cheese finely grated
3 g fine salt
1 g black pepper freshly ground
2 g dried Italian herbs
15 ml olive oil
10 g unsalted butter
300 g Yukon Gold potatoes peeled if desired and cut into 1.5 cm cubes
100 g yellow onion small dice
2 clove garlic cloves minced
75 g baby spinach washed and dried
5 ml olive oil
2 g fine salt
15 g Parmesan cheese finely grated
5 g fresh parsley chopped

Instructions

Heat the oven to 425°F. In a bowl, whisk the eggs, milk, 35 g of the Parmesan, 3 g of the salt, the black pepper, and the dried Italian herbs until evenly combined. The egg mixture looks uniform and lightly frothy.
Set a 10-inch oven-safe skillet over medium heat. Add 15 ml of the olive oil and the butter, then add the potatoes and cook, stirring occasionally, for 8 to 10 minutes until the cubes are browned at the edges and starting to turn tender. The potatoes are browned outside and a paring knife slips in with slight resistance.
Add the onion and cook for 3 minutes, then add the garlic and cook for 30 seconds. Add the spinach and cook just until wilted. Add the remaining 5 ml olive oil and the remaining 2 g salt if the pan looks dry and the vegetables still need seasoning. The onion is translucent, the garlic is fragrant, and the spinach has collapsed.
Spread the vegetables in an even layer in the skillet. Pour the egg mixture over them, then sprinkle the remaining 15 g Parmesan on top. Cook over medium-low heat for 2 minutes without stirring so the edges begin to set. The edges are just beginning to firm while the center remains loose.
Transfer the skillet to the oven and bake for 8 to 10 minutes, until the center is just set and the top is lightly golden. If using parsley, scatter it over the frittata before serving. The center no longer sloshes when the pan is nudged and a knife inserted in the middle comes out mostly clean.