I googled recipes using leftover ingredients from this salad recipe (Good spinach salad! Substituted simulated bacon bits of course).
I picked the following frittata recipe. Minus the meat of course! Oh, and I didn't have a cast-iron skillet either.
Skinny Frittata with Mushrooms, Spinach, Garlic, Potato
Recipe from this site.
Ingredients:
* 1 cup hashbrown potatoes
* 1/4 diced red onion
* 1 dozen cremini mushrooms sliced
* 2/3 cup frozen spinach or 2 cups fresh spinach
* 1 garlic clove
* 4 organic large brown eggs beaten
* 1-2 TBS Organic Coconut Oil
* Sea salt and fresh ground pepper
Directions:
Pre-heat the oven to 425 degrees.
In your 12-Inch Cast Iron Skillet melt some of the coconut oil and saute your hash browns. If you’re pressed for time you can skip this step if using frozen hash browns. Just make sure they are not frozen but warmed up in the microwave. I like them browned and crispy before adding them to the eggs.
Saute the onion until soft and then set aside. Not saute the mushrooms until they start to brown and then set aside with onions.
Saute the spinach and garlic until soften and set aside.
Now make sure there is oil in the pan so the eggs will float. I’ve greatly reduced the amount I used to see if it would work and it did. Make sure you have beat the eggs until fluffy which should take at least 2 minutes. This will really make a difference. If you like to add milks to your eggs you can do that now but I found it works just as well without.
Pour the eggs into the pan. Let them settle for a minute but do not touch them or play with them. You want them floating in the oil and if you start messing with them you’ll incorporate that oil into the eggs. Now slowly add in the onions, mushrooms, spinach, garlic and potatoes. Top with the pancetta. When you see the edges start to pull away which should start pretty soon. If you are using more eggs it takes longer but the beauty of less eggs is this is faster.
Pop it into your pre-heated oven for 10-12 minutes. If you jiggle the pan and it’s not rippling then the eggs are cooked. Carefully remove the pan and let it sit for 10 minutes. Now you can remove it from the pan, slice it up and serve it warm.
Yield: 4 servings
Notes:
You can add whatever cheese you like to this dish too. If you don’t have cremini mushrooms you can use white or portobello cut into chunks.
If you don’t have a cast iron skillet ask for one this holiday season. If not any non-stick oven safe skillet will work.
