From my recent preparation of Fruity Spinach Salad, the one that contained sliced pears and dried cranberries, I had half a bag of fresh spinach remaining. On the same Prevention magazine page as that yummy recipe was another spinach suggestion. I don't have an ovenproof frying pan, so I was hesitant to try (recipe recommends placing the frittata in the oven briefly to broil at the end), but I gambled that the dish would be just as successful without being brown on the top and prepared it anyway. I was glad I took the gamble!
It turned out a bit like a crustless quiche and was served in pie-shaped slices. A bit of patience is required while the preparer waits for the egg mixture to set over the medium-low heat at the end, but the rewards are great.
Real men DO eat quiche--at least the real man under my roof does, especially when that quiche-like frittata is laced with spinach, always acclaimed to be one of the world's healthiest foods. And once again my conscience is assuaged--I used up the remainder of those spinach leaves that were left over in the fridge, always a challenge to me since spinach can wither quickly.
1 small onion, chopped
4 tablespoons olive oil, divided
12 small potatoes, unpeeled (10 ounces)
1/2 teaspoon salt, divided (or salt substitute)
2 cloves garlic, minced
5 cups spinach (about 4 ounces)
8 large eggs, beaten (or 2 cups egg substitute)
3 tablespoons grated Parmesan cheese
Saute onion in 2 tablespoons oil in nonstick, ovenproof frying pan. Thinly slice potatoes and add to skillet along with 1/4 teaspoon salt. Cover and cook 10 minutes; stir occasionally. Add garlic and cook until potatoes are done. Uncover; stir in spinach until it is wilted. Remove onion-potato-spinach mixture from skillet and cool in bowl. Into cooled mixture in bowl stir in eggs, 1/4 teaspoon salt, and black pepper to taste. In same skillet in which you just prepared the onion-potato-spinach mixture (that has been removed), heat 2 tablespoons oil over medium-low heat. Into skillet with oil pour back in the egg mixture, sprinkled with cheese, until mixture is almost set. If desired, broil briefly to brown. Makes 6 servings.