Spring gets busy at our house. Between sports, school projects, work projects, and getting the yard in ship shape, things are flying! When it comes to supper, I like something quick, tasty and healthy. Cue the Frittata. A Frittata is basically an open-faced omelet. It starts on the stove top and finishes in the oven. Add a salad or fruit salad side and you have a nice, tasty, quick meal. One of the best things about a Frittata is you can use what you have on hand. Throw in whatever veggies you have on hand along with eggs and cheese, and voila’ – you are ready for Master Chef. The other great thing about a Frittata is that it’s versatile. It’s great for breakfast, brunch, lunch or dinner. It even tastes good cold. My daughter loves to take a wedge of Frittata in her lunch!
A couple of tips. A solid nonstick pan is the key. If you are still worried about sticking, spray it with a little Pam before you start. Don’t use too much cheese. If you go overboard with the cheese, it will stick. If you like extra cheese add a bit more on top just before it’s finished. Don’t overcook. Overcooked eggs are not at all appetizing. If you are able to get your hands on some fresh new potatoes, you don’t even have to peel the spuds – just wash and slice!
Potato Dill Vegetable Frittata
8 large eggs
1 tablespoon milk
½ cup shredded Parmesan cheese
2 tablespoons fresh dill
¼ teaspoon salt
¼ teaspoon pepper
3 green onions
2 tablespoons olive oil
2 cloves minced garlic
2 potatoes sliced (about 1 cup)
6 oz fresh spinach torn, stems removed
6 cherry tomatoes quartered
Preheat oven to 425
In a bowl, beat eggs and milk. Stir in cheese, dill, salt, pepper and onions.
In a 10 inch nonstick saute pan, heat oil over medium heat and add garlic. Add potatoes and cook for about 5 minutes, stirring frequently until soft. Add spinach and cook 1 minute or until spinach is wilted.
Reduce heat to low. Spread the potato mixture evenly in the bottom of the saute pan. Pour egg mixture over top. Top with tomatoes. Cover and cook about 2 or 3 minutes until edges are just set. Transfer to preheated oven and bake for 10 – 15 minutes or until top is just set.
Cut into wedges and enjoy!
Deborah says
May 2, 2013 at 7:17 amThat looks and sounds delish,
Also its something everyone in my house will enjoy.
Thanks xo 🙂
Jen says
May 2, 2013 at 7:22 amThat looks really freaking good!!!
DI says
May 2, 2013 at 8:08 amGotta love this recipe as a mom on a budget too ~ an inexpensive protein dressed up w/healthy ingredients and totally yummy looking. Thanks Pie
Amanda Rodriguez says
May 2, 2013 at 8:23 amWow! That looks so good! My husband loves making fritattas, so I will have to send him your recipe 🙂
Jennifer Peaslee says
May 2, 2013 at 9:16 amThis looks so good! I’d like to try it…I’ve never made a Frittata before. I think I’d add some extra gooey cheese to the top too 🙂
JennieIW says
May 2, 2013 at 9:27 amI *love* to make frittatas! So easy, and with a salad it makes a nice meal.
I will have to try this one – I might substitute another herb for the dill; I love dill in pickles but the flavor is so distinctive and I associate it so much with pickles that I don’t really like it in other dishes.
Pattypie says
May 2, 2013 at 11:02 amHi Jennie -I also make it with basil…it’s really good too!
Jennifer – Just be careful with too much cheese, it makes it hard to get out of the pan.Works ok though if you just put the extra on the top!
Pattypie says
May 2, 2013 at 11:11 amDi – It is a good nutritious dish.. that doesn’t break the bank! 😉 I hope your family enjoys it!
Chardonnay says
May 2, 2013 at 11:54 amYum! Looks and sounds delicious! Nice to know basil can be substituted.
snickers says
May 2, 2013 at 2:03 pmThis looks so good and a easy fix when time is short for a nice hearty meal. Going to try this on the weekend. I am going to replace the dill, not DH’s favorite, for oregano. Thanks Pattypie! 🙂
Pattypie says
May 2, 2013 at 3:41 pmSnickers I thought you also might like to know the pink plate in the picture is from my vintage 1940’s dinnerware collection! 😉
So many different herbs will work well in this recipe 🙂 It’s very flexible 😉
snickers says
May 2, 2013 at 3:58 pmI love old dishes Pattypie, and you always post such a pleasant presentation. 40’s dishes are so fun! Now if you would just send it all prepared for us, we would all win! 🙂 Excited to try this.
Anya@IW says
May 2, 2013 at 4:09 pmI have never been a big egg person, but I got hooked on frittatas when Jennie made a couple of really good ones. I enjoy them very much. It’s funny, they are a bit rich, but a smaller portion generally fills me up and I love the idea of throwing everything you have in the fridge in them. I would try the dill, but I love basil so much, I think I’d want to start with one of those.
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Thanks, Patty and good luck with all your springtime projects! <3
Paula -Growing Up Bilingual says
May 3, 2013 at 4:53 amLove frittatas and this recipe is so easy, thanks for sharing!
Pixie Dust Savings says
May 3, 2013 at 6:34 amLooks delicious! My husband and I love frittatas!
JADE OF Diva Fabulosa says
May 3, 2013 at 8:54 amI love Fritattas and this is a great variation! Thanks for sharing!
maria @close to home says
May 3, 2013 at 9:14 amthis really looks yummy and perfectly easy. Feel free to come link up to friday food frenzy recipe link up
http://www.stayingclosetohome.com/search/label/Friday%20Food%20Frenzy
Sarah De Diego (Journeys of The Zoo) says
May 3, 2013 at 10:02 amThis looks really tasty and something that my whole family would love. I like that there are so many varieties that you can make to satisfy even the pickiest of eaters (unless they don’t like eggs, smile).
Besos, Sarah
Blogger at Journeys of The Zoo
Finding Humour in Everyday Life
Lexie Lane says
May 3, 2013 at 10:12 amOh! This looks great! Also something that seems like it needs to be eaten right away! lol!
Katherine says
May 3, 2013 at 11:49 amThat looks GOOD and easy. Thanks for sharing ,yum
Jennifer @ Money Aches says
May 3, 2013 at 11:57 amThat looks awesome! Thanks for sharing, I love super easy recipes.
Shydub says
May 3, 2013 at 1:44 pmI like that idea that you just throw in there whatever veggies, sound healthy. i only knew egg fratata and this one is a keeper too. Thanks for sharing the recipe.
Susan Bewley says
May 4, 2013 at 7:06 amThis sound absolutely heavenly! I think I know what I’m making for breakfast <3
Ann@IW says
May 4, 2013 at 10:11 amYUMMY! Frittata is a favorite around here, but I use the same old ingredients every time. I like that you have tomatoes in yours. They are so colorful!
Pam@IW says
May 4, 2013 at 10:29 amThis does look delicious. I love when Patty is cooking in our Imperfect Women kitchen!
MaryEmDee says
June 9, 2013 at 8:48 amThis is a must for tonight! Thanks Pie
Karen D says
September 13, 2013 at 12:52 pmJust harvested a LOT of potatoes, and really would like to make this with the farm fresh eggs I just got with my CSA share. Really enjoy the flavor of dill, too!
Renee Ashley Hanna says
October 24, 2013 at 9:15 pmThis looks so delicious!!! Awesome recipe!! I might try this at home and see if my family likes it. I will be looking forward to more recipes from you!!
amanda lebeck says
December 20, 2013 at 10:57 pmThanks a bunch for the recipe. It looks so good, I would love to have some right about now lol 🙂 I am going to try this for sure!!