Thursday, May 05, 2011

Green Market Spinach and Potato Frittata

The Green Market started up outdoors this week. Hooray! It is starting a little earlier than usual, but I am not complaining.

It was a little on the chilly side, but that did not stop me and Misreall from venturing forth. I was determined not to go crazy, but I ended up with a few more items than I had planned to purchase. I bought two bunches of spinach, some of last year's potatoes and a couple of turnips. Those were within the range of what I had planned. What I did not take into account was the big bright green head (bunch? stalk?) of bok choy and the container of freshly churned butter. I can live with that.

The bok choy will go into a pasta dish over the weekend. I plan to make clapshot with the blue potatoes and the turnips. The red potatoes (yes, I did buy two different kinds) will go into a salad.

The spinach (and one of the purple potatoes) has already gone into this frittata. With a hint of tarragon and some mozzarella and parmigiano reggiano cheeses it makes for a quick, easy and delicious breakfast that will last me the rest of the work week, and some. It's still cool enough to put it under the broiler at the end so it puffs up and browns the cheeses.
SPINACH AND POTATO FRITTATA

Makes 4 servings

2 Tbsp olive oil
2 Tbsp butter
1/4 medium onion, chopped
4 cloves garlic, minced
1 baby blue potato, cut in half and thinly sliced
1 bunch of spinach, rinsed and dried and cut into strips
6 eggs
1/2 tsp tarragon
salt and freshly ground black pepper to taste
2 Tbsp grated Mozzarella cheese
2 Tbsp grated parmigiano reggiano cheese

Heat oil and butter together in an 8-inch non-stick oven-proof or cast iron skillet over medium heat. Add onions and cook for a minute or two, then add the garlic. Cook for another 2 minutes, until the onions are just translucent. Season with salt and pepper. Add potatoes and continue to cook until the potatoes have softened.

Add the spinach to the skillet, letting it cook down and soften. Turn on the broiler.
While the spinach is cooking down, crack the eggs into a medium-sized mixing bowl and add the tarragon, salt and pepper. Whisk briskly until the eggs are blended and frothy, and then pour them slowly into the pan with the potatoes and spinach. Lower the heat and cook until the eggs have mostly set, running a spatula around the base every once in a while to make sure it is not sticking.

When there is just a little bit of runny egg on the top, layer with the cheeses. Put under the broiler and cook for about 2 minutes, until the top has puffed up and the cheeses are brown.

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