Frittatas are a great go to for lunch or dinner and make great leftovers. They are a perfect way to sneak in some veggies. Feel free to add whatever vegetables you have on hand: mushrooms, peppers or zucchinis make a wonderful addition. Depending on the size of your eggs, you may need to add one additional egg to this recipe.
6–7 large eggs, beaten
1–2 tablespoon olive oil
1 tablespoon butter
2 small potatoes, rinsed, cubed into ¼" pieces
1 large onion, grated or finely diced
1 garlic clove, finely minced
1 small to medium carrot, grated
2 cups chopped washed spinach
¼ cup feta cheese
1 tablespoon grated Parmesan cheese
½ teaspoon chili flakes
Salt and black pepper to taste
Set oven to broil.
Place potatoes in cold water in sauce pan and bring to a boil. Simmer on medium low for 3–5 minutes.
Heat oil and butter with chili flakes in large ovenproof, non-stick sauté pan such as cast iron on medium low heat. (Ovenproof means the entire pan, including the handle, can go into the oven.)
Increase heat to medium high and sauté onions with garlic, a pinch of salt until onions are soft and transparent.
Add carrots, cook for 3–4 minutes. Add spinach in two batches, black pepper and garlic and cook until the greens wilt.
Drain potatoes, removing as much excess water as possible, and add to pan with other vegetables. Add butter and stir well.
Mix in beaten eggs with Parmesan and crumbled cheese.
Stir in eggs until well incorporated.
Allow eggs to firm slightly, approximately 5–7 minutes.
Place pan on upper rack of oven until eggs are cooked firm, approximately 8–10 minutes. Turn heat off.
Turn off oven and leave door partially open with frittata inside. Allow to sit in oven for 5–8 minutes.
Remove from oven and allow to rest further at room temperature for 5–10 minutes.
Flip onto a large serving plate. Be careful: pan is hot.
Serve with chopped tomatoes or salsa and sprinkle little more feta.