Frittata with potato, spinach and sun-dried tomato
Frittata is great for breakfast, lunch and easy dinners. It stores well in both fridge and freezer, making it the perfect food prep dish (...cause you don't have to eat less than epic food, just cause you're busy!).
- 1 handful sun-dried tomatoes
- Extra virgin olive oil or ghee
- 2 C / 300 g yellow onions, finely diced
- 2-3 small potatoes (about 10 .oz / 300 g), finely diced
- 2 big handfuls fresh spinach
- Juice of 1/2 lemon
- Season to taste with fine grain pink Himalayan salt or sea salt and fine ground black pepper
- 10 small eggs
- 1 tsp each: fine grain pink Himalayan salt or sea salt, fine ground black pepper, granulated garlic
Preheat oven to 350 degrees F / 175 degrees C.
Place the sun-dried tomatoes in a mug or small pot and cover with boiling water. Let the tomatoes soften, while you cook the other ingredients.
Heat a skillet over medium heat and add some olive oil or ghee.
Sautée onions until brown and slightly caramelized – this typically takes 10-15 minutes. Stir often. Turn down the heat some, if the onions start to burn.
Add potatoes and cook until almost fork tender. Stir often.
Add spinach and lemon juice.
Drain sun-dried tomatoes, chop roughly and add to skillet.
Season the vegetables to taste with salt and pepper - remember to go easy on the salt, if the sun-dried tomatoes contain salt too.
Assemble the frittata
Transfer veggie filling to a parchment paper lined rectangular baking dish (9 x 6'' / 23 x 16 cm).
Pour the egg mixture over the vegetables.
Bake the frittata for 25-35 minutes or until firm to the touch and baked through.