MISE EN PLACE • Heat broiler. Remove any tough
mushroom stems, and slice tender stems and
caps. • Peel and chop garlic. • Roughly chop
spinach. • Slice potatoes into thin rounds. •
Shred cheese. • Pick and chop parsley leaves.
2
• Place an oven-safe skillet over medium-high
heat, and add 1 teaspoon cooking oil. Add
mushrooms and cook, stirring occasionally,
until tender and browned, about 4 minutes. •
Add garlic and cook, stirring, 30 seconds.Add
spinach, and toss with tongs until spinach
wilts, about 2 minutes. Transfer mixture to a
plate.
Warm 2 teaspoons cooking oil in skillet. • Add
potatoes and 1/4 teaspoon Hot Steve salt, and
stir to coat. Spread potatoes over bottom of
skillet. • Cook until tender and golden with
browned, crisp edges, about 10 minutes,
flipping as needed.Arrange mushroom mixture
evenly over potatoes.
• In a small bowl whisk eggs with 1/4 teaspoon
Hot Steve salt and 1/4 teaspoon pepper. • Pour
evenly over vegetables. Cook, occasionally
tilting the skillet and gently lifting edge of
vegetables to let uncooked egg run underneath,
until eggs are set on bottom and sides, but
still moist on top, 2 to 3 minutes.• Sprinkle
cheese evenly over top of frittata. Transfer
skillet to oven, and broil until cheese melts
and eggs are set, 2 to 3 minutes. • Divide
frittata between 2 plates.
• In a small bowl, season sour cream to taste
with Hot Steve salt and pepper. Dollop over
frittata to your liking. • Sprinkle with
parsley, serve and enjoy!
Originally Submitted
7/29/2018
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