This recipe reminds me of my Polish grandmother. I find so many people in love with food attribute it to a grandparent who got them hooked. Lucky I say. I make the frittata using beet greens but you can easily use baby spinach, which is quicker and easier.
frittata with beet greens
Serves four to six
2 cups peeled potatoes sliced 1/2 inch thick
greens of one bunch beets washed and chopped (or boxed baby spinach)
1 onion chopped
1/3 cup olive oil
half of a zucchini sliced (red pepper/mushrooms also work well)
6 eggs beaten with a dash of milk
salt and pepper to taste
mozzarella cheese torn onto chunks (or feta) to taste
Boil the potatoes in salted water for five minutes. Drain well. In a frying pan waute onion on low-medium heat in half of the measured olive oil, with salt and pepper for 15 minutes until caramelized. Use a pan that is oven safe.
Add zucchini to pan when the onion is almost done. Cook for an additional two minutes and then remove veg and onion from pan.
Add remaining olive oil back to the now empty pan and fry potatoes, adding salt and pepper for 5 minutes until starting to brown. Preheat your oven’s broiler to high. Fold in the greens to the pan with the potatoes to wilt. Add the onion and vegetable back in.
Pour the egg over top, allowing it to cover the entire bottom of the pan. Let egg “set” on stove for 2 minutes. Place the cheese on top, then transfer to oven to broil for 5 minutes. You’ll know it’s done when the frittata poofs up a bit and cheese begins to melt. Remove from oven and slide a spatula around edge of pan to loosen. Shimmy onto a waiting large plate.
Wonderful served with a light green salad. Slice into four large or six smaller servings. Leftovers often
fought over enjoyed in our house the next day for lunch with a little hot sauce.