Veggie Spinach Potato Shallot Frittata
Veggie Spinach Potato Shallot Frittata

Hey everyone, it is Jim, welcome to our recipe site. Today, we’re going to make a distinctive dish, veggie spinach potato shallot frittata. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

Veggie Spinach Potato Shallot Frittata is one of the most popular of recent trending foods in the world. It is appreciated by millions every day. It is easy, it is quick, it tastes delicious. They are fine and they look wonderful. Veggie Spinach Potato Shallot Frittata is something that I’ve loved my whole life.

Great recipe for Veggie Spinach Potato Shallot Frittata. I updated & improved upon my original recipe.this dish came out perfect.light & fluffy with outstanding flavor.its a perfect veggie dish for a Sunday brunch.but can also be served for breakfast, lunch or dinner for any day. Baked Denver Omelet Breakfast CasseroleSpinach Potato Veggie Frittata is perfect when you want brunch for a crowd.

To begin with this particular recipe, we must prepare a few components. You can have veggie spinach potato shallot frittata using 8 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make Veggie Spinach Potato Shallot Frittata:
  1. Prepare 8 eggs
  2. Make ready 1 packages fresh or frozen spinach
  3. Take 2 golden yukon potatoes
  4. Get 1 large shallot
  5. Make ready 1/4 cup milk
  6. Make ready 1/4 cup grated pecorino romano cheese or any grated cheese you like
  7. Make ready 1/2 tsp salt
  8. Get 1/4 tsp black pepper

Remove from heat and let cool. Whisk together eggs and yogurt, then stir in feta cheese. Stir cooked veggies, cherry tomatoes, veggie sausage and dill into the egg mixture. In a bowl mix potatoes, spinach, spring onions, cheese and seasonings together.

Instructions to make Veggie Spinach Potato Shallot Frittata:
  1. Chop up the potatoes with skin on & boil until fork tender & run under cold water until cool
  2. Steam chopped spinach & remove any liquid
  3. Gently saute the shallots in a pan with a touch of olive oil & a pinch of salt then set aside to cool
  4. in bowl crack eggs & scramble & add milk & mix
  5. cut potatoes into 1 inch squares or desired sizes or slice 1/4 inch slices
  6. spray shallow round non stick sauce pan with non stick spray & evenly distribute the potatoes
  7. add spinach & shallots & all remaining ingredients into bowl with eggs & mix
  8. pour entire contents into the non stick pan with the potatoes & place in 350º preheated oven until cooked …aprox 30 min to cook
  9. test with toothpick…stick toothpick in center…if dry when u pull it out its done…if its wet leave in oven until u do again & toothpick is dry
  10. place serving dish on top of pan with dish towel & flip over to release from pan.
  11. Eat & enjoy

Press top of mixture with a spoon to compact and remove air bubbles. It's National Vegetarian Week here in the UK so I will be sharing a couple of veggie focused recipes with you this week. Kicking off with this spinach frittata with tomato and goat's cheese. This is a really quick meal to prepare, perfect for a tasty weeknight supper, and it's even quicker if you have leftover potatoes. Sausage, Egg & Cheese Frittata made with Beyond Meat®.

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