The only thing I love more than a hearty weekend breakfast recipe is one I can customize depending on what I have available in my refrigerator that week. This frittata is both of those things so it’s definitely one of my favorites. This particular version is my go-to combination of ingredients, made up of things I almost always have on hand, but feel free to use this as a base for an combination you like! It’s great with tomatoes, roasted red peppers, even leftover spaghetti.
Though this recipe may be too time consuming for an average weekday, frittatas are also a great make ahead breakfast. I often cook up a big batch on a Sunday morning, then heat up a left over slice for breakfast during the week. 30-45 seconds in the microwave and you have a healthy homemade breakfast that’s perfect alongside a slice of toast or some fruit. You really can’t beat that.
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5 eggs
1/4 cup milk
1/2 cup gruyere cheese
1 pinch each, salt and pepper
1 tbsp canola oil
1/2 lb baby yukon gold potatoes, thinly sliced (I use a mandolin for this to get the most uniform slices)
1 garlic clove, minced
3 scallions, thinly sliced
3 asparagus stalks, sliced into 1/4 inch pieces
1/2 cup spinach leaves
6 tsp part skim ricotta cheese
Preheat the oven to 350 F.
In a large bowl, beat together eggs, milk and gruyere cheese. Season with salt and pepper, then set aside.
Heat canola oil in a medium sized non-stick skillet over medium heat. Add the sliced potatoes in an even layer, saute for about 6 to 8 minutes, until tender but firm. Remove the potatoes from the skillet and set aside. Add the scallions, asparagus, and garlic. Saute for 2-3 minutes until the asparagus begins to get tender and the garlic is fragrant. Lower the heat just a bit, then add the spinach and cook for 1 more minute until it begins to wilt.
Add the egg mixture into the skillet and stir to mix the vegetables throughout. Continue to stir for a minute or so as the eggs begin to scramble, then add the potatoes in an even layer on the top. Press the potato slices down into the egg mixture with your wooden spoon until they are all slightly submerged. Lastly, dot the top of the frittata with dollops of the ricotta cheese. Cook for another minute or two, the egg will begin to set around the edges.
Transfer the skillet to the oven to finish cooking the frittata for another 8-10 minutes, or until the egg is completely set in the center. Remove the skillet from the oven and run your spatula around the edges of the pan to loosen. Slide the frittata onto a large plate, slice and serve.
Nutrition Info
Serves 4
Calories: 255 • Carbs: 18g • Fat: 17g • Protein: 17g • Sodium: 339mg • Sugar: 1g
Balancing Act 