Potato, Spinach And Goat Cheese Frittata
The potatoes in this frittata make it a slightly heartier version than most. The creaminess of the melted goat cheese combined with the nutmeg and spinach flavor are a little bit reminiscent of creamed spinach. Served with a salad and a glass of chardonnay for a light but satisfying late evening meal.
- 2 medium potatoes, cut into 1/2 inch dice
- 1/2 lb spinach leaves
- 6 eggs
- 2 tablespoons milk
- 2 teaspoons olive oil
- 1 tablespoon butter
- 1/2 medium onion, finely chopped
- 1 clove garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon white pepper
- Pinch of nutmeg
- 1/2 cup crumbled goat cheese
- Paprika (optional)
Preheat the broiler. Place the diced potatoes in a small saucepan, cover them with cold salted water. Bring to a boil and cook until the potatoes are tender when pierced with a fork. Drain thoroughly and set aside.
Heat the olive oil in a nonstick ovenproof skillet, add the spinach and cook until wilted. Drain the spinach very thoroughly, squeezing out as much liquid as possible. Transfer the spinach to a small bowl and set aside.
In a medium bowl, beat the eggs together with the milk. Heat the butter in a nonstick ovenproof skillet over medium heat. Add the onion and garlic and cook until soft and golden. Add the potatoes and spinach, toss to combine, season with salt and pepper and spread the mixture evenly in the pan.
Turn the heat down to medium-low. Pour the eggs over the potatoes and spinach, tilting the pan to distribute evenly. As the eggs begin to set, take a spatula and lift around the edges, allowing the raw eggs to flow underneath. Once the bottom of the frittata is set, sprinkle the goat cheese evenly over the surface.
Remove from the heat and place under the broiler (about 6 inches from the heat) for 2 to 3 minutes or until the top of the frittata is set and the goat cheese is melted. Remove from the oven and allow to cool for a few minutes. Dust the top with a bit of paprika for color if desired, cut into wedges and serve.