I like to do breakfast for dinner once a week or so, especially with eggs – it’s a great way to go meatless and still get our protein. The Spinach Frittata on page 39 of Aloha Days Hula Nights, in the Breakfast – Eggs section, was our dinner-breakfast tonight, and it was perfect: hearty, filling, and tasty.
This frittata was super-easy to put together – just a few minutes to cook the veggies, and a few more to set the eggs. It fluffed up beautifully, but the “serve immediately” instruction is no joke – in the ten minutes it took me to put my boys to bed, it deflated! It was still delicious – the vegetables and eggs had great flavor from the dill, and the tangy Feta was a perfect complement. It would be a lovely brunch item for entertaining, and it was a perfect quick weeknight dinner. Make it tonight! (Or tomorrow morning).
Not as fluffy as it was freshly cooked, but still delicious!
- 3 tablespoons olive oil, divided
- 1 large potato, scrubbed, quartered, and thinly sliced
- 1 medium onion, quartered and thinly sliced
- 8 ounces fresh spinach, washed, stemmed, and finely chopped
- 4 eggs
- 1 teaspoon fresh dill or 1/2 teaspoon dried
- Salt and black pepper
- 1/2 cup crumbled Feta or grated Swiss cheese
Heat 2 tablespoons oil in a large skillet over medium heat. Add potato and sauté 5 to 8 minutes until soft. Add spinach. Cover and reduce heat to medium-low. Cook, stirring occasionally, until spinach is wilted. Remove from pan and set aside.
Clean pan and return to heat. Add remaining tablespoon oil. Beat eggs. Add to hot pan. Cook 5 minutes to set. Season with dill, salt, and pepper. Sprinkle with sautéed vegetables and cheese. Continue to cook until thoroughly set and eggs are cooked through. Gently run spatula under frittata to release from pan. Slide onto serving plate. Serve immediately.
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