Ingredients :
- 1/2 cup Diced onion
- 2 cup Diced frozen hash brown potatoes
- 2 tbsp Oil
- 8 oz Fresh spinach (uncooked weight)
- 10 Eggs
- 1/2 cup Milk
- 1/2 tsp White pepper
- 1/2 tsp Salt
- 1 tbsp Basil
- 1 cup Italian cheese blend, or other
Method :
- Preheat oven to 350
- Mix the eggs, milk, & spices until well blended. Set aside.
- In a large oven safe skillet (I used a 12" cast iron pan), heat the oil over medium heat.
- Add the diced onion and potatoes. Stir and cook until lightly browned.
- Add the spinach and cook until slightly wilted.
- Add more oil to pan, if necessary make sure it is well coated on bottom and up the sides so eggs will not stick
- Pour eggs over all vegetables. Sprinkle cheese on top.
- Let all cook on top of stove for a few minutes until bottom of eggs are slightly cooked. do not stir.
- Place pan in oven and cook for 20-30 minutes. I did 20 minutes because I was using convection oven which cooks faster.
- Remove from oven, run a spatula or knife around the pan to make sure it loosens good. Slide frittata out from pan, slice, and serve.
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