A Match Made In Heaven

Name two things that are just destined to go together and I bet spinach and eggs would not be on the top of your list. But I often put these two together, in fact I almost always pair them up unless I am doing a straight up fried egg. (and even then a fried egg on a bed of wilted spinach would be great!)

Some classic pairings include:

spinach omelets

spinach salad with hard-boiled eggs

spinach frittata

scrambled eggs with spinach and Parmesan cheese

baked eggs in creamed spinach

There are probably more.

Here is one I made recently….

sliced

Spinach, potato and sweet onion frittata.

I happened to have some extra baked potatoes (because when I fire up the oven to bake two, I bake four.) and adding these in gives this frittata some “heft.” And my husband is more likely to eat it if it’s packing some “heft” in lieu of “meat.” 🙂

Production Notes:

Be sure to spray your pan liberally with cooking spray, and I use a large pat of butter as well, heat till bubbly on the cooktop and layer in the potatoes, onions, spinach and S &P to taste. Once that gets going, I pour in 6 eggs (+/- depending on pan size) that have been whisked with a little bit of (1/2 cup?) of whole milk or cream or half-n-half or whatever you have on hand. Add a little optional crumbled cheese (sharp cheddar or feta is nice) and some dried thyme and bake in a preheated 350 degree oven (right in the same oven proof skillet you started with on the cooktop) till firm and starting to brown and pull away from edges. (30 mins +/-)

Notice I am NOT using a non-stick pan… I am not afraid.

 

 

 

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