Description
Not just for breakfast, enjoy this cheesy skillet potato spinach frittata chock full o' veggies any time of day! Sure to be a big hit with the whole family, this crustless quiche is cooked up in one pot in under an hour. Vegetarian and gluten-free!
Ingredients
Units
Scale
- 10 large eggs, beaten
- 1/2 cup skim milk
- 1/4 cup parmesan cheese, shredded
- 1/4 cup cheddar cheese, shredded (I used sharp cheddar but medium or mild will also work)
- 1 lb russet potatoes, peeled and diced
- 1 red bell pepper, diced
- 1 cup frozen spinach
- 1/4 cup green onion, thinly sliced
- 2 tablespoons fresh dill, roughly minced
- 2 cloves garlic, minced
- 2 tablespoons white wine vinegar
- 2 tablespoons water
- 1 teaspoon smoked paprika
- 1 teaspoon Italian seasoning
- 1/2 teaspoon pepper
- 1 teaspoon salt
- 3 tablespoons extra virgin olive oil
Instructions
- In a large bowl, whisk eggs together with milk and cheeses. Set aside.
- Preheat oven to 350˚F. Heat olive oil in an ovenproof skillet over medium heat.
- Add the potatoes and cook for 8 to 10 minutes until somewhat softened.
- Add the bell pepper, spinach, and green onion. Cook for 4 to 5 minutes until softened.
- Add garlic, fresh dill, smoked paprika, Italian seasoning, salt, and pepper. Cook 1 to 2 minutes until garlic is fragrant.
- Pour in white vinegar and water, scraping up browned bits on the bottom of the pan. Cook 1 to 2 minutes until liquid has evaporated.
- Add the egg mixture to the pan and cook for about 3 minutes, until the sides are set. Remove from heat.
- Top with an extra pinch of paprika and pepper. Place the pan on a middle rack in the oven and bake for 20 to 25 minutes, or until the middle is set. Garnish with any remaining fresh herbs. Serve immediately.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
