I think one of the most interesting parts about blogging is looking back at old post, specifically recipe posts, and seeing how poorly they were shot or written up. Slowly, I’ve started re-working old recipes and reshooting them with better lighting and a nicer camera. As always, while working on how they look I normally end up tweaking my recipe a bit and this week it was my frittata recipe.
We love love love this recipe on a lazy Sunday morning with a big pot of coffee (and maybe a muffin or two) but it has all the right ingredients for a quick weeknight dinner. Quick weeknight dinners are a Moms BFF and that is what we decided to do last night.
So here it is….the new and improved Potato, Prosciutto & Spinach Frittata
- 3 Tablespoons of olive oil
- 5 small red potatoes, diced (peeling is optional in my book just clean them well beforehand)
- 1/2 white onion, diced
- 2 garlic cloves- minced
- 8 large eggs
- 2 cups of fresh spinach, chopped (very finely if you have a toddler)
- 1/2 cup milk
- 1/2 cup grated Parmesan
- 3 ounces of prosciutto, chopped
- S & P to taste
- Sriracha for drizzling
Prep time: 5 minutes
Cook Time: Approx 20 minutes
- Turn on your broiler!
- Using a cast iron skillet (or another oven safe pan) – heat the olive oil in a skillet over medium heat. Add the diced potato and onion and season with salt and pepper. Turn your burner to medium heat and saute for about 7 minutes.
- Add the garlic and the prosciutto and cook for an additional 3 minutes until the potatoes are golden brown on the outside and tender in the center.
- In a medium sized bowl whisk together the eggs, milk, spinach and Parmesan.
- Stir the egg mixture into the potato mixture in the skillet. Cook over medium heat until the eggs are almost set but the top is still loose (3-4 minutes).
- Place the entire skillet under the broiler
- Pay close attention- Broil your frittata until the top is golden brown (4ish minutes)
- Slice this up and serve!
Here are some fun variations to this dish:
- Use bacon or pancetta instead of prosciutto!
- Shred up the potato instead of just dicing it. This will give the frittata a slightly “hash” like consistency!
So there you go!! Whip this up this quick and easy breakfast (dinner for the M family) this weekend and let me know what you think.
Disclaimer: This is not a sponsored post, however this post does contain affiliate links. All opinions and comments are my own.
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