Mandys potato and spinach frittata
Mandys potato and spinach frittata

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, mandys potato and spinach frittata. It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

A tasty frittata made with potatoes, spinach, garlic, green onions, and cheese. Mix in the cheese and the onion and spinach mixture and set aside. Spray an oven-proof skillet with nonstick cooking spray.

Mandys potato and spinach frittata is one of the most well liked of current trending foods in the world. It is appreciated by millions every day. It is easy, it’s quick, it tastes yummy. They’re nice and they look wonderful. Mandys potato and spinach frittata is something which I’ve loved my entire life.

To begin with this particular recipe, we have to first prepare a few components. You can have mandys potato and spinach frittata using 9 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Mandys potato and spinach frittata:
  1. Prepare cooking spray
  2. Take 6 large eggs beaten
  3. Prepare 200 grams cooked and cold baby potato cut into rounds
  4. Take 1 large red onion sliced finely
  5. Make ready 1/2 green pepper cut into thin strips
  6. Take 1/2 tsp smoked paprika
  7. Get 1 large handful of fresh spinach
  8. Get 3 tbsp water
  9. Take salt and pepper

Spinach and caramelized onions add tons of flavor and nutrition. And while our recipe calls for potatoes, onion, frozen spinach, cheddar, and deli ham, you can mix it up to your family's taste, substituting other cheese, deli meats, fresh spinach, and even other vegetables, sautéed with the onions at the very beginning. Flexible, in terms of timing, and very. This basil-laced potato and vegetable frittata, adapted from a recipe by author Tamasin Day-Lewis, makes a satisfying lunch.

Instructions to make Mandys potato and spinach frittata:
  1. In a saute pan lightly sprayed with cooking spray heat gently add sliced onions and and peppers, cook for a minute then add water and allow to steam the onion and peppers around 5 minutes.
  2. In a separate bowl beat the eggs add the cold potatoes, spinach, paprika and salt 'n pepper to taste.
  3. Pour egg mixture over onion pepper mix and blend well, then on the lowest heat cook for 10 minutes to set the bottom of the frittata.
  4. Meanwhile preheated grill, then place pan under the grill under a medium low heat for 10-15 until totally set and browned.
  5. Remove from pan onto a plate and cut into wedges, serve with a big salad and enjoy.

Frittatas are the perfect blend of eggs, cheese and veggies, so make this with potatoes and spinach for breakfast, brunch or any meal! A frittata is an open-faced omelet. It's easier to make than traditional omelets because all the ingredients are combined at once so you don't have to fuss with flipping it over. Baby spinach and goat cheese frittata with a sweet potato hash crust. I finally found the time to try this baby spinach and sweet potato frittata that's been on my mind since I first flipped through The Sprouted Kitchen cookbook this summer.

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