Potato, Spinach, and Bean Frittata
- At April 5, 2009
- By megan
- In cannellini beans, Eggs, frittata, Potato
0
This is a good dish to make when you need to finish up some eggs that have been sitting in the fridge for a while. Or, for anyone who really likes eggs. I’m not that into eggs, but I enjoy a good frittata or omelette once in a while.
Ingredients:
- Potatoes (I used local Colorado red, fingerling. Any potato will do, but I would not personally use Russet)
- Onion (I used a white onion, but, like the potato, any type of onion will work)
- Veggie Broth (if you don’t have homemade broth, I like 365 brand)
- Cannellini beans
- Spinach (fresh or frozen chopped)
- 6-8 Eggs
- Pepper ( I used a red pepper, but any pepper will do)
- Jalapeño
- Garlic
- Parmesan cheese, shredded
- Crushed red pepper flakes
- Sea Salt
- Fresh ground Black Pepper
- Olive Oil
Chop the entire onion, and sauté in in veggie broth (no oil) until soft. Add chopped potato (3-4 cups). I sliced it, but cut it up any way you like, as long as the pieces are relatively small. Add more veggie broth and cook, covered, until the potatoes start to soften. Add a handful chopped spinach, some sea salt, crushed red pepper flakes, and grind some black pepper. Add drained and rinsed cannellini beans, and take off heat to cool slightly.
In a large bowl, beat the eggs with 1 cup veggie broth and 1/4 cup olive oil. Add as much chopped jalapeño as you like, the chopped red (or any color) pepper, a clove or two of chopped garlic, a large handful of Parmesan cheese, some more red pepper flakes, and more ground black pepper. Mix well. Next, add the potato concoction and mix well into egg mixture. pour into a large Pyrex baking dish and bake at 375 until it talks to you (sizzles) and most of the extra liquid is gone (45-55 minutes).
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