Veggie Frittata


Last night I spent 3 hours in the kitchen preparing dinner.  I made oven “fried” chicken with roasted potatoes and roasted green beans.  Earlier in the week I had made chicken fajitas and had used only the chicken breast, and I need to use the wings, thighs, and legs soon before they went bad.  Hubby had cut the chicken into pieces for me, but they still had the skin on them and I wanted to remove the skin before I breaded them.  Have you ever removed chicken skin?  This was a new task for me, as a relative newcomer to the world of meat-eating (I have never purchased chicken in a grocery store in all of my adult life), and I have to say, removing the skin off of a chicken wing is a major bitch of a task.  Maybe there is some trick I’m not aware of, and I probably should have done an internet search for a chicken skin-removing video on YouTube or something, but I didn’t.  Instead I spent an insane amount of time removing the skin from 2 chicken wings.  Thank goodness the legs and thighs went more quickly or I might still be in the kitchen with a piece of slippery raw chicken in my hands.  To top off the frustration, this chicken, one of my CSA purchases last fall, turned out to be tough as leather!  It looked so good coming out of the oven, but as soon as Hubby and I bit into our pieces, we both knew we were going to be giving our jaws quite the workout for dinner.  Needless to say, it was a disappointment.  This is the 2nd chicken out of the 4 we’ve eaten so far that have been very tough.  I think we got sold some old birds, and I will be addressing this issue at our next CSA board meeting later this month.

On the bright side, the roasted potatoes, both from my garden and my friend’s community garden, were excellent (as were the green beans).  I was pretty amazed to find some of the potatoes in such great shape when I went down to the basement to retrieve them.  Some of my potatoes were just as firm as the day I harvested them, which was…back in late August, maybe?  And it turns out that the best, longest-storing potatoes are the ones about the size of a golf ball.  Good to know for next year.  Purple Viking is THE potato variety to grow, I’m convinced.  They are a great all-around potato for baking, mashing, roasted, frying–whatever, and they are good as gold in storage for several months, even under the less than ideal conditions of my basement.  The ones from my friend’s garden were harvested in October and November.  Some of them had sprouts on them that were nearly a foot long!  They were still edible, though, and the addition of extra color was welcome: All Blue, French fingerling, and a red-skinned variety with white flesh.

With all those potatoes left over in the fridge, I was trying to think of a clever way to have them for dinner tonight.  Since the girls are laying 2-3 eggs per day and we have nearly 2 dozen eggs in the fridge now, a frittata seemed like the perfect solution to using up both the leftover potatoes and some eggs.  Plus, this combines many of Hubby’s favorite foods: eggs, potatoes, spinach, garlic, and cheese.  There is a lot of goodness packed into this dish.  Another bonus:  it could also be served for breakfast!


Veggie Frittata

4 eggs

salt and pepper, to taste

2 tablespoons cream

1/2 cup milk

2 tablespoons Parmesan cheese

1/4 cup blue cheese

1/2 cup smoked Gouda, divided

5 cups roasted potatoes

1/4 cup chopped roasted peppers

3 cloves garlic, minced

1/4 cup chopped onion

1 tablespoon olive oil

2 cups frozen chopped spinach (about 8 ounces)

Place the eggs in a large mixing bowl and whisk until slightly beaten.  Add salt and pepper to taste.  Whisk in the cream and milk, then add the Parmesan cheese, blue cheese, and 1/4 cup of the smoked Gouda.  Set aside.

In a skillet over medium low heat add the spinach and cook until most of the water evaporates.  Add 1 tablespoon of oil to the skillet, then add the onion, garlic, and roasted peppers.  Cook for about 5 minutes, until the garlic becomes fragrant and the onions look slightly translucent.  Remove from heat and cool slightly.

To the egg mixture, add the roasted potatoes and mix well.  Then add the cooled spinach mixture.  Poor into a greased 9 inch pie plate and sprinkle with the remaining 1/4 cup smoked Gouda.  Bake at 375 degrees F for about 30-35 minutes, or until the frittata puffs up and the cheese browns slightly.

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