I highly recommend using a well-seasoned cast iron skillet for this frittata, but any ovenproof skillet would also work.
This recipe is: vegetarian, gluten free
- 2 cups spinach, coarsely chopped
- 1 tablespoon olive oil
- 1 cup red onion, diced
- Pinch of kosher salt
- 3 oz cremini mushrooms, trimmed and sliced
- 3 oz russet potato, cut into small (1/4 in) cubes
- 1/2 red bell pepper, cut into small (1/4 in) cubes
- 5 large eggs
- 1/2 cup crumbled low fat feta
- 1 teaspoon chopped fresh oregano (or sub about 1/3 tsp dried oregano)
- 1/4 tsp ground black pepper
- Set oven rack about 4 inches from broiler and preheat to low.
- Heat 10-12 inch cast iron skillet over low heat. Add spinach with rinse water still clinging to leaves. If spinach is dry, add a tablespoon of water. Cover and cook about 1 minute, until leaves have wilted. Transfer spinach to a clean towel and squeeze out as much liquid as possible. Wipe the skillet clean.
- Add olive oil to the skillet and heat over medium heat. Add the onion and salt and cook until the onion begins to soften, approx 2 minutes.
- Add the mushrooms and cook until lightly browned, about 2 minutes.
- Add the potato and pepper, cover and cook until the potato is tender but still firm, stirring occasionally, another 5-7 minutes.
- While this is cooking, whisk the eggs until lightly beaten and stir in reserved spinach, feta, oregano, and black pepper.
- When the potato mixture is cooked, pour the egg mixture over it. Cook until the eggs are set around the edges, about 10 minutes.
- Place the skillet under the broiler for 1-2 minutes, until the frittata is puffy and lightly browned.