Hey everyone, it is me again, Dan, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, mandys potato and spinach frittata. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Mandys potato and spinach frittata is one of the most favored of current trending foods on earth. It is easy, it’s fast, it tastes yummy. It’s enjoyed by millions daily. They are nice and they look fantastic. Mandys potato and spinach frittata is something which I have loved my whole life.

A tasty frittata made with potatoes, spinach, garlic, green onions, and cheese. Healthy and satisfying weeknight frittata with potatoes, onions, red peppers, spinach, and ground turmeric. I love to cut small fingerling potatoes into slices, and then sauté them with onions, red peppers, spinach and scallions.

To begin with this particular recipe, we must prepare a few ingredients. You can cook mandys potato and spinach frittata using 9 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Mandys potato and spinach frittata:

1. Make ready cooking spray
2. Prepare 6 large eggs beaten
3. Get 200 grams cooked and cold baby potato cut into rounds
4. Make ready 1 large red onion sliced finely
5. Take 1/2 green pepper cut into thin strips
6. Make ready 1/2 tsp smoked paprika
7. Take 1 large handful of fresh spinach
8. Take 3 tbsp water
9. Take salt and pepper

I finally found the time to try this baby spinach and sweet potato frittata that's been on my mind since I first flipped through The Sprouted Kitchen cookbook this summer. A frittata is an open-faced omelet. It's easier to make than traditional omelets because all the ingredients are combined at once so you don't have to fuss with flipping it over. Drain well and squeeze out the excess moisture.

Instructions to make Mandys potato and spinach frittata:

1. In a saute pan lightly sprayed with cooking spray heat gently add sliced onions and and peppers, cook for a minute then add water and allow to steam the onion and peppers around 5 minutes.
2. In a separate bowl beat the eggs add the cold potatoes, spinach, paprika and salt 'n pepper to taste.
3. Pour egg mixture over onion pepper mix and blend well, then on the lowest heat cook for 10 minutes to set the bottom of the frittata.
4. Meanwhile preheated grill, then place pan under the grill under a medium low heat for 10-15 until totally set and browned.
5. Remove from pan onto a plate and cut into wedges, serve with a big salad and enjoy.

While frittatas are fair game for any veggie scraps and cheese nubs hiding in the fridge, I'd argue that few combinations are better than spinach and feta. Because spinach cooks down so quickly and reduces drastically in size, our standard frittata ratio of two cups vegetables to six eggs simply does. This spinach potato veggie frittata is our breakfast every other week and we never get tired of it! More Healthy Breakfast Options This Spinach Potato Veggie Frittata packs in six to seven cups of veggies and has a creamy, custard like texture that's incredible. Add the spinach and let it wilt slightly and then take off the heat.

So that’s going to wrap it up for this special food mandys potato and spinach frittata recipe. Thank you very much for your time. I am sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!