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KNOWLEDGE IS

WELL-POWER

Spinach Frittata with Asparagus and Frisee

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2 T Olive Oil
6 small red Potatoes, sliced
1 c Spinach, stems removed and leaves cut in half
1 bunch Scallions, trimmed and thinly sliced
1 lb Asparagus, trimmed and cut into 1 inch pieces
1 t Garlic, minced
6 Eggs
1/4 cup Milk, whole
1 head Frisee, trimmed and cut into pieces

Heat olive oil in a medium skillet over medium heat. Place potatoes in the skillet, cover, and cook about 10 minutes, until tender but firm. Mix in spinach, scallions, asparagus and garlic. Season with salt and pepper. Continue cooking 1 to 2 minutes, until spinach is wilted.

In a medium bowl, beat together eggs and milk. Pour into the skillet over the vegetables. Reduce heat to low, cover, and cook 5 to 7 minutes, or until eggs are firm.

Remove from the heat and set aside for about 5 minutes. Invert onto a cutting board and cut into wedges. Garnish with Red Pepper Puree and Frisee.