I would have taken a picture of this masterpiece creation, but we were so famished from bowling last night we dove into this like vultures!! I promise to include pictures in my posts from now on.
Use quanities of ingredients for the number your serving and consider if you want leftovers or not. We love leftovers in our house! I'll leave the quanities of these ingredients up to you since they are so simple. Also, this lets you customize to your likings : ) Consider potatos, eggs, spinach, cheese amounts here. Seasonings are to your taste.
For this easy and fulfilling dish, slice to 1/4 inch idaho/russent potatoes or dice in 1/2 inch chunks whichever you prefer is fine. In your large cast iron or oven proof skillet, start heating up (I use high heat on my gas stove for this whole process) about 1/4 inch olive oil and when it's ready, (be careful with olive oil, it's sensitive to overheating easily), add potato slices one at a time so you will be able to turn them individially when it's time...so you can get each slice nice and brown. If your doing cubes do a thin layer as to not overcrowd them. You want even browning for the maximum flavor! While these are draining on a plate lined with paper towels....preheat oven to 400 degrees.
When your potato's are all browned, most of the olive oil will be used up, so add 1/4 stick of butter and swirl rapidly to melt it, then add one square box of frozen chopped spinach, half a bag if the bagged type and let sizzle till some of the water starts to evaporate. Meantime you have the eggs you want to use cracked and in a bowl for whisking...add half a can ( I used 6 eggs and half a bag of frozen spinach, so adjust your evap milk accordingly) of 2% evaporated milk, sea salt and fresh ground pepper, and freshly grated nutmeg. Whisk this all up, and pour over your sizzling spinach. Turn your heat off. Sprinkle shredded cheese of your choice over top, now the potato's.
Place in the preheated oven for about 20 minutes, you'll see it puff up nicely. As you serve this up you can flip each serving over so the potato's are on the bottom and the egg and spinach is on top. You can garnish with a sprinkle of more cheese, or serve organic ketchup on the side for dipping. I served this with Whole Wheat buttered (real) toast, and a frozen (thawed of course) blend of blueberries, blackberries and strawberries sprinkled with a tad of organic raw sugar.
AWESOME BREAKFAST FOR YOUR INNER CHAMPION!!!!! I will be making this OFTEN...YUM.
Have fun making your own healthy, tasty Potato Spinach Fritatta...remember we are supposed to have dark green leafies three times a week! Use olive oil when you can, and have a pat or two of REAL butter once in a while...REAL is ALWAYS better : )
Janie
