Serve this frittata with a little olive tapenade and a simple salad of cucumber and tomatoes drizzled with olive oil and seasoned with dried oregano, salt and pepper.
Handful fresh parsley, chopped
Salt and freshly ground pepper, to taste
2/3 cup grated cheddar cheese
1/3 cup olive oil
1 small onion, finely chopped
½ red pepper, diced
1 Yukon gold potato, blanched and cut in small cubes
2 cups baby spinach
In a large bowl, whisk together the eggs, parsley, and salt and pepper. Stir in cheese. Set aside.
In a 10-inch non-stick fry pan over medium high heat, heat olive oil. When olive oil is hot, sauté onions and red peppers until they begin to soften, about 2 minutes. Add the potatoes and continue to sauté for 2 to 3 minutes more. Add baby spinach to pan and continue to sauté, until spinach just starts to wilt, about 1 minute. Season the mixture with salt and pepper.
Reduce heat to medium and add the egg mixture. Cook frittata until the eggs are almost completely set. Carefully, flip frittata onto a plate and then slide back into the pan to finish cooking the other side, about 1 to 2 minutes. Serve warm.
Yield: 4 servings.