Ingredients and Weight:
- Yukon Gold potatoes (4 medium) - 2.2 lbs
- Baby Spinach (1 (10 oz) bag) - 10 oz
- Eggs (10 large) - 20 oz
- Heavy cream (1 cup) - 8 oz
- Grated Parmesan cheese (1 cup) - 4 oz
- Chopped onion (1 medium) - 4 oz
- Minced garlic (3 cloves) - 0.15 oz
- Salt and pepper to taste
Preparation Time:
15 minutes
Cooking Time:
30-35 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 375°F (190°C).
- Peel and dice the potatoes into small cubes.
- In a nonstick skillet, sauté the potatoes over medium heat until golden brown and tender.
- While the potatoes are cooking, wash and chop the spinach.
- In a large bowl, whisk together the eggs, heavy cream, Parmesan cheese, salt, and pepper.
- Add the cooked potatoes, spinach, onion, and garlic to the egg mixture.
- Pour the mixture into a greased 9x13 inch baking dish.
- Bake for 30-35 minutes, or until the frittata is set and golden brown on top.
Nutritional Information:
- Calories: 250
- Fat: 15 grams
- Protein: 15 grams
- Carbohydrates: 20 grams
- Fiber: 5 grams
Dish Characteristics:
- Fluffy and light texture
- Savory and satisfying flavor
- Perfect for brunch, lunch, or dinner
User Comments:
- "This frittata was absolutely delicious! The combination of potatoes, spinach, and cheese was perfect."
- "I love that it's so easy to make, and it's a great way to use up leftover potatoes."
- "This recipe has become a staple in my kitchen. It's a crowd-pleaser every time!"
Special Precautions and Tips:
- Use a heavy-bottomed skillet to prevent potatoes from sticking.
- Don't overcook the frittata, or it will become dry.
- Serve the frittata warm with your favorite toppings, such as salsa, hot sauce, or avocado.
