Garden Vegetable Frittata
Adapted from Kelsey's Essentials
Yield: One large frittata (about 8 servings)
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: about 45 minutes
2 Tablespoons olive oil, plus more for drizzling
5 small red potatoes, thinly sliced
1 bunch green onions (or other fresh herb), trimmed sliced
1 cup grape tomatoes, sliced in half
1 cup baby spinach, torn
1 clove garlic, crushed
1 Tablespoon chopped fresh cilantro* (plus more for garnish)
1-2 cups shredded mozzarella cheese** (plus more for garnish)
Salt and pepper
*May replace for another fresh herb, such as basil, rosemary or thyme
**May replace with another shredded cheese, such as cheddar, asiago, or colby jack
Preheat oven to 375 degrees. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the sliced potatoes to the skillet and sauté for about 6-8 minutes, until tender but firm. Remove the potatoes from the skillet. Add another tablespoon of olive oil and add the green onions, tomatoes, spinach and garlic. Sauté for an additional 1-2 minutes, or just until the spinach is wilted. Season the vegetables with salt and pepper.
In a medium bowl, beat together the eggs, basil, cheese, salt and pepper. Pour into the skillet over the vegetables. Reduce heat to medium-low and scramble the eggs for one minute. Return the potatoes to the skillet. Cook for an additional 2-3 minutes, or just until the eggs start to set around the edges. Drizzle olive oil around the edge of the pan to ensure easy removal.
Finish cooking in the oven for an additional 10-12 minutes, until the eggs have completely set in the center. Serve straight out of the skillet, or flip onto a serving plate. Garnish with shredded cheese and fresh herbs. Serve with fresh salsa.