Monday, October 4, 2010

Deadline Dinner – Vegetable Frittata

Here's another meatless meal that is packed with protein. Delicious and comforting!

2 Yukon gold potatoes, diced
3 tbsp. olive oil
1 chopped onion
1 10-oz. package frozen chopped spinach, thawed and squeezed dry
8 large eggs, lightly beaten
Salt and pepper to taste

Boil the diced potatoes until barely tender. Drain.
In an ovenproof skillet, heat the olive oil and brown the onion pieces.
Add the potatoes to the skillet and brown them
Stir in the spinach. Add a small amount of salt and pepper.
Pour the beaten eggs into the skillet. Stir lightly to mix in the vegetables.
Cook over medium-low heat until the bottom is set but the top is still slightly runny--about 5 minutes.
Place the skillet in the oven and broil until the top is lightly browned--about a minute and a half.
Remove from the oven and slice into wedges.

Serve with a lettuce and tomato salad or fruit salad.


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