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Potato & Spinach Fritata

3 medium Yukon gold potatoes, scrubbed and diced
1 medium onion, chopped
1 Tbsp. olive oil (more if needed)
1-10 oz. box frozen spinach, thawed and squeezed dry
6 eggs
1 cup 1/2 and 1/2
1 cup Monterey Jack cheese, shredded
Salt and pepper, to taste

Preheat oven to 375 degrees. Heat olive oil in a 10-inch iron skillet, or other oven proof skillet, over medium heat. Add the potatoes and onions. Cook and stir, until the potatoes are browned and barely tender, adding more oil and adjusting heat as necessary.

Remove the potatoes from the heat and top with the spinach.

Beat together the eggs and 1/2 and 1/2, with the addition of salt and pepper, to taste. 

Pour the egg mixture over the potatoes and spinach and top with the cheese. Sprinkle the top with paprika.

Bake in the preheated oven for 25 minutes.

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