Spinach and Goat Cheese Frittata Baked Home Fries

Spinach and Goat Cheese Frittata Herbed Home Fries
Author: Molly Devine, RD
Serves: 8
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
  1. Preheat oven to 375 degrees.
  2. Whisk together eggs, herbs, salt and pepper in a medium bowl and set aside.
  3. Add 1 Tbsp oil to a medium (10-in) oven-safe skillet and heat over medium heat.
  4. Saute red onion 5 minutes. Add dried fennel seed and satue another 2-3 minutes, until very fragrant.
  5. Add spinach and saute another 2 minutes, until warm and wilted. Add egg mixture and top with crumbled cheese.
  6. Cook another 2 minutes, or until bottom sets.
  7. Transfer pan to oven and bake until frittata is set, about 12-15 minutes.
  8. 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.
  9. To make potatoes, heat oil in large skillet over medium high heat.
  10. Add potatoes and saute until crispy and brown on the outside and tender in the middle, about 15-18 minutes.
  11. Add salt, herbs and pepper and toss to coat. Dump potatoes into a large baking dish covered with paper towels to absorb excess oil.
  12. Serve with ketchup, if desired.
Serving size: 1/8 frittata and 1/2 cup potatoes
2 Protein 1 Starch 1 Vegetable 1 Healthy Fat