What do I serve with this??? Well, this one, we had fresh, cold watermelon. Super simple. In the past, we have had a green salad, baked artichokes or steamed broccoli. When I make frittata, it's always a throw together meal, nothing fancy.
Potato and Spinach Frittata
Yields 6 servings
1 russet potato, peeled and small diced
2 tablespoons water
1/2 teaspoon kosher salt
1/4 teaspoon ground pepper
1 handful baby spinach, roughly chopped
1 tablespoon unsalted butter
Set oven to 400 degrees F. In a small saucepan, add potatoes and cover with water. Set over high heat and boil until the potatoes are tender, about 5 minutes. Drain and set aside. In a medium bowl, combine eggs, water, salt and pepper. Whisk well, breaking up the eggs until they are smooth. Stir in spinach. Set aside.
In a small, oven-proof skillet over medium high heat, add butter. As the butter melts, swirl the pan so the butter slides around all surfaces of the pan, coating all of it. Once melted, add potato and saute, until the potatoes are lightly browned. Pour the egg and spinach mixture on top of the potatoes and give it a quick stir. Then let the egg mixture set, no stirring. Cook until the edges begin to set, about 5 minutes. Once the edges are set, put the pan into the oven and cook until the top of the frittata is set and the middle is cooked through, about 10 minutes. To test the middle, take the tip of a knife and push it through the top. If it comes out clean, it is cooked.
Remove the pan from the oven and using a rubber scraper, loosen the frittata around the edges and slide it onto a cutting board. Slice into wedges and SERVE! Hello Yumtown.
And yeah, that's pesto. Kirkland pesto, to be exact. Try it. Pesto and eggs is pretty grand. You can trust me. I would never lead you astray.