Complete Breakfast Frittata
Start your morning with this hot, comforting breakfast favorite
Ingredients
Crust
- 2 cups peeled, shredded potatoes (use your favorites, this version used 3 medium potatoes, sweet & Russet)
- ¼ tsp salt
- ⅛ tsp pepper
- ½ tbsp oil
Frittata
- spray oil
- 2 shallots, peeled and sliced
- 2 cups fresh spinach (or ½ cup pre-cooked or frozen)
- 1 tsp minced garlic
- pinch salt and pepper
- ¼ tsp dried oregano
- 6 eggs
- ½ cup shredded cheese (recommend either Gruyere, cheddar, or Swiss)
Instructions
- Preheat oven to 350°.
- Spray a 9-inch pie pan generously with oil.
- For the crust, combine the potatoes, salt, pepper, and oil in a bowl, stir until combined.
- Press potato blend into your pie pan, including up the sides
- Bake potato crust for 10 minutes.
- While crust is baking, heat a pan on the stovetop on medium.
- Add a bit of spray oil and sliced shallots, cooking until just translucent.
- Add minced garlic, spinach, pinch of salt and pepper, chives and oregano and cook for additional 3-4 minutes or until spinach is cooked down.
- Pull from heat and let cool.
- Pull the crust out of the oven once 10 minutes is up.
- Meanwhile in a separate bowl, crack all 6 eggs and whisk until eggs are combined. Add a pinch of salt and pepper and ½ cup cheese. Add the spinach mixture to the eggs and stir.
- Pour egg and spinach mixture into the pie pan on top of the crust. Ensure spinach mixture is spread evenly around frittata.
- Optional: sprinkle additional ¼ cheese on top.
- Cook at 350° for an additional 30 minutes or until eggs are fully cooked.
Nutrition
Serving: 6gCalories: 101kcalCarbohydrates: 1gProtein: 8gFat: 7gSaturated Fat: 3gCholesterol: 171mgSodium: 218mgPotassium: 68mgSugar: 1gVitamin A: 301IUCalcium: 72mgIron: 1mg