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.
1/4 cup Greek yogurt, plain, nonfat
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
Divide egg mixture over potatoes and spinach in skillets. Top with cheese. Grated nutmeg over top.
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.