Friday-tatta

 

Individual potato and spinach frittatas in iron skillets were hot and satisfying suppers to start the weekend.  I cooked the potatoes this afternoon and refrigerated until it was time to make dinner.  While the oven was preheating, I sauteed the spinach with garlic scapes for 2 minutes, then drained and squeezed in paper towels. I placed 2 skillets on side by side burners and sauteed garlic, shallots and potatoes for 2 minutes, then added the spinach and egg-yogurt mix.  Topped with grated parmesan cheese, I cooked the the frittatas stove-top for 2 minutes, then transferred the skillets to the oven to finish baking.  At the end, I turned the oven to broil to brown the top of the frittatas.  My husband saved part of his for breakfast!  

Potato and Spinach Frittata

(Serves 2)

Microwave potatoes in water for 2 minutes, 15 seconds.  Drain.
3 medium potatoes, peeled and diced

Saute spinach with garlic for 2 minutes, stirring frequently.  Drain, squeeze out moisture and roll in paper towels.
2 cups fresh spinach, stems removed
1 garlic scape, minced

Beat eggs with yogurt and seasonings.
3 eggs
1/4 cup Greek yogurt, plain, nonfat
Mrs. Dash
Fresh ground pepper

Place 2 individual iron skillets on burners, side by side.  Spray with Pam and heat to medium high.  Add garlic and shallots and potatoes (divided).  Cook for 2 minutes, stirring.  Add spinach, divided.
1 garlic clove, minced
2 tablespoon shallots, diced
Cooked potatoes
Sauteed spinach

Divide egg mixture over potatoes and spinach in skillets.  Top with cheese.  Grated nutmeg over top.
Egg-yogurt mixture
1/3 cup Parmesan cheese, shredded
Fresh ground nutmeg
Cook on stove top 2 minutes.

Transfer skillets to preheated 350F. oven.  Bake for 12 minutes.  Turn oven to broil and bake for an additional 2 minutes.

Handle carefully!  Skillets are very hot.

We served marinated cucumbers & tomatoes, watermelon & mango, and corn relish on the side.  Bob had a toasted biscuit with his.  I toasted 4 cocktail rye bread slices to enjoy with mine.