- 6 eggs
- 1.5 cups of diced sweet potato
- 1 diced red potato
- 4 cloves garlic, diced
- handful of baby spinach
- 1 cup shredded cheese
- salt and pepper
Beat the eggs with salt, pepper, and the cheese, set aside. Sautee both kinds of potatoes in a cast iron skillet with olive oil until nearly done. Add the garlic for a minute. Add the spinach until lightly wilted. Pour the egg mixture in and stir until mixed in. Let it sit on the stove for 4-5 minutes on medium-low heat until the eggs begin to cook through.
Turn the oven broiler to low and move the skillet into the oven to broil the top of the frittata for 3-4 minutes. Take out and serve.
Time to table: 30 minutes
Modifications: You could really use any vegetables you have on hand as well as bacon or sausage.
Servings: Perfectly fed two adults and one toddler.
Notes: Erin insisted I include the third picture of our recently cleaned house. Annie and I are clearly confused that she is taking photos instead of eating with her family. The frittata paired well with my Summit EPA. (Note from Erin: this meal was my idea, even if Ben was the one who executed it)