Spinach and Goat Cheese Frittata Herbed Home Fries
This makes a great brunch dish, summer lunch or light dinner. Add a green salad for a complete meal.
- [b]For Frittata:[/b]
- 10 eggs
- 2 tsp herbs de provence seasoning (or sald-free Italian seasoning)
- 1/2 tsp salt
- 1/2 tsp freshly ground pepper
- 1 Tbsp olive or canola oil
- 1/2 red onion, diced
- 1 Tbsp dried fennel seed
- 1 10-oz package frozen spinach, thawed and squeezed dry
- 4 oz goat cheese, crumbled
- [b]For Potatoes:[/b]
- 2 medium sweet potatoes, unpeeled, cut into 1/2-in pieces
- 4-6 small red potatoes, unpeeled, cut into 1/2-in pieces
- 1 Tbsp olive oil
- 1/2 tsp salt
- 2 tsp herbs de provence
- freshly ground pepper, to taste
- Preheat oven to 375 degrees.
- Whisk together eggs, herbs, salt and pepper in a medium bowl and set aside.
- Add 1 Tbsp oil to a medium (10-in) oven-safe skillet and heat over medium heat.
- Saute red onion 5 minutes. Add dried fennel seed and satue another 2-3 minutes, until very fragrant.
- Add spinach and saute another 2 minutes, until warm and wilted. Add egg mixture and top with crumbled cheese.
- Cook another 2 minutes, or until bottom sets.
- Transfer pan to oven and bake until frittata is set, about 12-15 minutes.
- Remove from oven and run a spatula around the sides and bottom of frittata. Invert from pan onto a large platter or cutting board and allow to cool for 5 minutes before slicing.
- To make potatoes, heat oil in large skillet over medium high heat.
- Add potatoes and saute until crispy and brown on the outside and tender in the middle, about 15-18 minutes.
- Add salt, herbs and pepper and toss to coat. Dump potatoes into a large baking dish covered with paper towels to absorb excess oil.
- Serve with ketchup, if desired.
Serving size: 1/8 frittata and 1/2 cup potatoes
2 Protein 1 Starch 1 Vegetable 1 Healthy Fat