Monday, September 20, 2010

Potato-Spinach-Bacon Frittata

My Calphalon Everyday Pan is so versatile and perfect for making one-pot meals. Tonight's light supper was a frittata consisting of eggs, small red, white, and blue potatoes, bacon,  and spinach. Served with a salad it's perfect for brunch too. I got this recipe from and made some adjustments to it.

2 tablespoons canola oil
1 1/2 cups diced potatoes
1/2 cup chopped onion
2 cloves garlic, chopped (don't you just love garlic and eggs?)
1 cup chopped spinach
6 eggs (1 1/2 cups liquid egg substitute in the original recipe)
1/4 cup fat-free milk
salt and pepper to taste
Scallion and cilantro, chopped, for garnish
6 strips of bacon, fried, drained, and crumbled (I used uncured pepper bacon)

Boil the potatoes. Let them simmer for 10 minutes. Drain well and set aside.

In a large skillet, heat the oil. Add the potatoes, onion, garlic and cook until the onion and garlic become fragrant. Add spinach and cook until wilted.

In a medium bowl, whisk the eggs and milk together. Add salt and pepper to taste. Pour egg mixture over the potato-spinach mixture and reduce heat to medium. Sprinkle the bacon on top. Cover and let the eggs set, about 5 minutes. Reduce heat to low. Use a spatula to gently loosen the edges of the frittata. Cook until completely set about 5-7 minutes.

Wedge of frittata with Sriracha sauce and a Greek salad

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