Ingrédients pour Rustic Dinner Egg Frittata
- Vegetable Oil
- Simply Potatoes Diced Potatoes With Onion
- 6 large eggs
- Salt and pepper to taste
- Pepper
- 1 teaspoon ground cumin
- 1/4 cup milk
- 4 oz goat cheese, crumbled
- 2 scallions, thinly sliced
- 1 cup fresh spinach, roughly chopped
- 4 slices bacon, cooked and crumbled
- 1 tablespoon butter (optional)
- Sour cream (for garnish)
- Scallion Top
- Mixed Pepper
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Comment préparer Rustic Dinner Egg Frittata
- Preheat oven to 350°F (175°C). Place oven rack in the upper third of the oven.
- Select an 8-inch oven-safe, nonstick skillet with sloping sides.
- Heat 1 tablespoon of olive oil in the skillet over medium heat for 2 minutes.
- Add the diced potatoes and cook for 3-5 minutes, until lightly golden. Remove and set aside in a bowl.
- Add the remaining 1 tablespoon of olive oil and chopped onion to the skillet. Cook until softened, about 3-5 minutes.
- In a medium bowl, whisk the eggs until frothy. Stir in the milk, salt, and pepper.
- Gently fold in the cooked potatoes, onions, crumbled goat cheese, cumin, scallions, spinach, and bacon.
- Place the skillet over medium-low heat. Add butter (if using) and swirl to coat the bottom.
- Pour the egg mixture into the skillet. Using a rubber spatula, gently pull the cooked eggs from the edges toward the center, allowing uncooked egg to flow underneath.
- Continue cooking until the eggs are mostly set but still slightly wet on top, about 5-7 minutes.
- Transfer the skillet to the preheated oven and bake for 5-10 minutes, or until the eggs are completely set and the center is firm.
- Remove from oven and let stand for a few minutes.
- Run a spatula around the edges to loosen the frittata. Slide onto a serving plate.
- Garnish with a dollop of sour cream, sliced scallions, and a sprinkle of mixed pepper flakes.
- Cut into wedges and serve. Yields 4 servings.
Nutrition Information (Approximate per serving)
Sodium
35 g
Sugar
6g
Fat
55g
Carbs
1g
