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Spinach and Potato Frittata

Whether you're so far removed that you're actually craving a winter vegetable again, or you're just looking to use them up to get out of the house, this frittata is the answer. There is nothing about it that screams "It's COLD outside," but rather, it tells of springtime with its baby spinach and spring onions and sings of summer soon to come.

Rather than milk or water, I chose ricotta for a mix-in to the eggs. I love its velvety texture and the richness it imparts. Better yet, make your own. If you aren't interested in the ricotta, you can substitute by adding an extra egg and then mixing in 2 tablespoons of half-and-half or milk.

Spinach and Potato Frittata

1 pound Yukon gold potatoes

4 tablespoons olive oil

¼ cup spring onions or ramps, chopped

3 cloves garlic, minced

4 ounces fresh organic spinach

1 tablespoon olive oil/butter

½ cup ricotta

7 large free range organic eggs

¾ teaspoon kosher salt

Pepper to taste

¼ cup Parmigiano-Reggiano

2 tablespoons fresh chives, chopped finely

Chop potatoes into ¼" chunks. Heat the 4 tablespoons of oil in large skillet over medium heat. Add potatoes and sauté for 10 minutes. While potatoes are sautéing, beat together ricotta, eggs and kosher salt and pepper, if desired, in a separate bowl. Set aside.

Turn broiler on to high. Add in chopped spring onions and continue to sauté for another 10 minutes until potatoes are tender. Stir in minced garlic and baby spinach and continue to cook until spinach wilts. Pour egg and ricotta mixture over the potatoes and spinach. Cover and cook 8 minutes until eggs are nearly set. Remove lid and place under broiler, about 5 inches from the heat source, for 5 minutes or until top begins to brown evenly. Remove from broiler.

Immediately top with grated Parmigiano-Reggiano and chives. Slice into wedges and serve.

Makes 4 servings.


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