Wednesday, January 11, 2017

Potato and Vegetable Fritatta

2 T olive oil
2 medium red potatoes, shredded
1 1/2 cup chopped fresh spinach
1 medium tomato, thinly sliced
6 eggs
Salt and pepper to taste


In a large non-stick skillet that is oven safe, cook potatoes in oil on medium high. If you like them crispy, let them stay on one side until you start to see some brown around the edges. Flip over the potatoes to brown the other side. Place a lid or aluminum foil over the pan to allow the potatoes to cook through.

Add the fresh spinach in a layer over the top of the potatoes.

Add the tomatoes.

In a large bowl or glass measuring cup, scramble eggs and then pour over the top of the potatoes and vegetables.

Cook an additional 4-5 minutes on top of the stove on medium heat. Then place pan in oven under the broiler for 8-10 minutes to allow egg to cook thoroughly on the top.

You can add substitute or add any vegetables you like-- mushrooms, bell pepper, onion.

Dietary Considerations:
Whole30 compliant
Dairy free
Gluten free
egg allergies- this dish is not for you

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