Guide to Make Veggie Spinach Potato Shallot Frittata in 16 Minutes for Mom

Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, veggie spinach potato shallot frittata. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Veggie Spinach Potato Shallot Frittata is one of the most popular of recent trending meals on earth. It’s easy, it’s quick, it tastes yummy. It is enjoyed by millions every day. Veggie Spinach Potato Shallot Frittata is something which I’ve loved my whole life. They are fine and they look fantastic.

A tasty frittata made with potatoes, spinach, garlic, green onions, and cheese. Let us know your favourite sweet potato recipe in the comments! This Spinach Potato Veggie Frittata packs in six to seven cups of veggies and has a creamy, custard like texture that's incredible.

To get started with this recipe, we have to prepare a few ingredients. You can have veggie spinach potato shallot frittata using 8 ingredients and 11 steps. Here is how you can achieve that.

The ingredients needed to make Veggie Spinach Potato Shallot Frittata:

1. Get 8 eggs
2. Get 1 packages fresh or frozen spinach
3. Take 2 golden yukon potatoes
4. Take 1 large shallot
5. Take 1/4 cup milk
6. Get 1/4 cup grated pecorino romano cheese or any grated cheese you like
7. Get 1/2 tsp salt
8. Prepare 1/4 tsp black pepper

You want these because they have less starch than. While frittatas are fair game for any veggie scraps and cheese nubs hiding in the fridge, I'd argue that few combinations are better than spinach and feta. Because spinach cooks down so quickly and reduces drastically in size, our standard frittata ratio of two cups vegetables to six eggs simply does. Crispy potatoes give a nice contrast in texture to the soft and eggy tofu in this frittata.

Instructions to make Veggie Spinach Potato Shallot Frittata:

1. Chop up the potatoes with skin on & boil until fork tender & run under cold water until cool
2. Steam chopped spinach & remove any liquid
3. Gently saute the shallots in a pan with a touch of olive oil & a pinch of salt then set aside to cool
4. in bowl crack eggs & scramble & add milk & mix
5. cut potatoes into 1 inch squares or desired sizes or slice 1/4 inch slices
6. spray shallow round non stick sauce pan with non stick spray & evenly distribute the potatoes
7. add spinach & shallots & all remaining ingredients into bowl with eggs & mix
8. pour entire contents into the non stick pan with the potatoes & place in 350º preheated oven until cooked …aprox 30 min to cook
9. test with toothpick…stick toothpick in center…if dry when u pull it out its done…if its wet leave in oven until u do again & toothpick is dry
10. place serving dish on top of pan with dish towel & flip over to release from pan.
11. Eat & enjoy

Since we're into summer and everyone's gardens or CSA boxes are soon to be overflowing, I went and threw in some summer veggies as well. Peppers and spinach are abundant this time of year and a sure bet when it. Arrange all of the potatoes in an overlapping, even layer in the prepared dish. Carefully pour the remaining tofu mixture over the spinach and gently spread it in an even layer, using a rubber spatula. Sprinkle the paprika over the top of the frittata.

So that’s going to wrap this up for this exceptional food veggie spinach potato shallot frittata recipe. Thank you very much for reading. I am confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!