Frittatas are one of my favorite dishes to make. They are so easy and you can incorporate any meat, veggie or cheese (if you want). They are fairly quick to make, especially if you have the ingredients prepped. And they make for a great breakfast, lunch or dinner! I’ve posted a few frittata recipes here and here.
This recipe was actually created by my wonderful husband. I gave him the task to help with the meal planning and this is one of the recipes he came up with. We cooked the prosciutto ahead of time and also roasted our potatoes in the oven. Since this was the first time using a stainless steel skillet for a frittata, I didn’t want to risk everything sticking so the potatoes cooked separately. You could cook them in the skillet prior to adding spinach if you’d like.
The weather here is Austin was beautiful this weekend! I’m so ready for some Spring. March in Texas is by far my favorite month. I’m going to try and enjoy every moment before it becomes so unbearably hot that I never want to leave my house…Bring on the outdoor eating, long walks, kayaking, and sunshine!
I hope you all have a great week. Enjoy this frittata for any meal of the day and you won’t be disappointed. I recommend adding some sliced avocado and hot sauce on top!
Prosciutto, Potato and Spinach Frittata
|Prep time||15 minutes|
|Cook time||40 minutes|
|Total time||55 minutes|
- 8-10 eggs
- 5 pieces prosciutto (chopped and crisped ahead of time in oven or on stove)
- 2 Medium white or sweet potatoes (chopped)
- A few handfuls of spinach (chopped)
- Olive oil
- Salt and pepper
- Oregano, basil and garlic powder
|If roasting the potatoes ahead of time, preheat the oven to 400 degrees F. Place chopped potatoes on a large baking sheet. Drizzle with olive oil, salt and pepper. Roast for about 25 minutes until softened, stirring once halfway through.|
|Add eggs and chopped cooked prosciutto to a large bowl and season with salt, pepper, oregano, basil and garlic powder to taste. Whisk well.|
|Once potatoes are done cooking, lower oven heat to 375 degrees F. Heat a medium-sized stainless steel or cast iron skillet over medium heat. Add olive oil. If you are cooking the potatoes in the skillet instead of the oven, add them now and cook until soft about 10 minutes.|
|Add in spinach and cook until wilted about 5 minutes. If potatoes were roasted, add them to the spinach now and combine well. Whisk the eggs one more time and pour them into the skillet on top of the potatoes and spinach.|
|Let the eggs sit for about 5 minutes until the edges start to cook. Place the whole skillet into the oven and cook for about 15-20 minutes until the center is completely set. Let cool before slicing and enjoy!|