Sunday Frrrrrittata

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Sunday Frrrrrrrittata

1 medium potato, chopped

1 tomato, sliced

1 cup fresh baby spinach, washed

1 small onion, chopped

8 eggs

2 T crumbled goat cheese

2 T shredded Parmesan

3 fresh basil leaves, chopped

Salt and pepper to taste

Preheat your broiler.  In a cast-iron or other oven-safe skillet, heat olive oil over medium heat and cook potatoes and onions until soft, about 6 minutes.  In a bowl, whisk the eggs with the salt, pepper, goat cheese, and basil.

Add the spinach to the skillet for a few seconds so it wilts. Pour the egg mixture over the potatoes, onions, and spinach.  Cook for 2-3 minutes, then place the tomatoes on top of the frittata.  Grate the Parmesan over the tomatoes and continue cooking on the stove for another 5 minutes or until the sides of the frittata are almost cooked but the top is still slightly runny.

Using oven mitts transfer the skillet to the broiler and broil for 2 minutes or until the top is cooked and puffs slightly.