Spinach And Feta Cheese Frittata With Roasted Potatoes
In this video I am going to show you how to make Spinach And Feta Cheese Frittata With Roasted Potatoes.
Ingredients
| Whole eggs | 12 | |
| Butter | 2 Tablespoon | |
| Olive oil | 2 Tablespoon ((or choice of oil)) | |
| Half and half | 1/2 Cup (8 tbs) ((1/4 Cup Heavy Cream & 1/4 Cup Milk)) | |
| All purpose seasoning | 4 Teaspoon ((or To Taste Grand Diamond All Purpose Seasoning)) | |
| Finely chopped fresh parsley | 2 Tablespoon | |
| Feta cheese | 1/3 Cup (5.33 tbs) | |
| Chopped fresh tomatoes | 1/4 Cup (4 tbs) | |
| Fresh kale | 1/3 Cup (5.33 tbs) , slice ((finely sliced)) | |
| Baby spinach | 1 Cup (16 tbs) ((tightly packed)) | |
| Green onions | 2 , finely chopped | |
| Fresh garlic | 2 Clove (10 gm) , finely chopped |
Directions
GETTING READY:
1.Preheat oven to 375 Degrees.
2.Preheat a 12-inch non-stick skillet over medium heat with the oil and butter. (Note: A well-seasoned cast iron skillet may also be used.)
MAKING:
3.Using a large bowl and a hand mixer or a blender, mix the eggs, seasoning and half & half together.
4.Stir in the parsley, feta cheese, and tomatoes.
5.Sauté the spinach and kale until wilted.
6.Add the onions and garlic and sauté for another minute or so.
7.Pour the egg mixture into the skillet, turn off the heat, and stir making sure all of the ingredients are evenly distributed.
8.Place the skillet in the oven and bake for 15 to 20 minutes or just until the eggs are set and stop jiggling in the center.
9.Use a spatula to loosen the sides and bottom of the frittata.
SERVING:
10.Cut and serve immediately.
Recipe Summary
