Pinterest is a wonderful thing, I owe a ton of my recipes to the faithful women of Pinterest slaving away in their kitchens day after day (not unlike myself). Sometimes I come across a recipe that is so perfect, so easy and turns out exactly like the
photoshopped picture that I rejoice! Other times, not so much.
While thumb scrolling my way through recipe boards one fateful day, I stumbled upon quite a few recipes titled “crustless quiche.” Now, crustless quiche does have a nice ring to it, but sadly, ladies of Pinterest, a crustless quiche already has a name and it’s called a frittata.
Spinach and Potato Frittata
8 eggs (preferably free range)
1/2 cup half & half
1/3 cup ricotta cheese
1/2 cup yellow onion, diced
4-5 baby russet potatoes, thinly sliced
2 cups baby spinach
salt and pepper
Preheat oven to 350; grease a 2 quart baking dish with olive oil and set aside.
In a medium bowl, gently whisk together the eggs, half & half and ricotta cheese. Do not over mix the eggs as it will cause the frittata to puff up in the oven.
In a large skillet, heat olive oil over medium heat and add the onions; cook for about 3 minutes, then add the potato slices and salt and pepper, stirring frequently until the potatoes are soft and the onions are fragrant and translucent.
Add the potato and onion mix to the prepared baking dish, throw in the spinach and pour the egg mixture on top. Bake until cooked through and the center of the frittata no longer jiggles when shook, about 30-45 minutes.