Cooking Together…Roasted Potato and Spinach Frittata with Feta

This week’s recipe comes from Good Life Eats. Here’s the recipe:

Thoughts on This Week’s Recipe:

Ease of preparation:
I don’t know if it was just my expectations that a frittata should be really easy, or if this particular one just took a little more time and effort, but I didn’t feel like it was something I could just throw together quickly.

Overall opinion:
This was good, but maybe not our favorite combination of ingredients for a frittata…we really like this Spanish Potato Omelet and will probably stick with it when we’re wanting a frittata dish with potatoes.

Would you make it again?
I really like this Basic Frittata Formula. I don’t know that I would make this same exact frittata again, but definitely some variation on it.

Did you omit or add anything?
Instead of spinach, I used lamb’s quarters, because that’s what I had. (In case you’re like me and have no idea what lamb’s quarters are, they’re an edible weed similar in taste to spinach or chard.) I also used goat’s cheese instead of feta…because that’s what I had. I also had some grilled vegetables leftover from the night before that I threw in. I ended up using more eggs than called for because my egg mixture didn’t come close to covering up the potatoes. We also topped ours with avocado-yum!

Would you change anything next time?
I think I would try it with the spinach, or just with the roasted vegetables, and no leafy greens. Like I mentioned earlier, I actually like this recipe for a Spanish Potato Omelet, and will probably stick with it whenever I want to use potatoes in a frittata dish.

Do you have a favorite frittata or omelet combination you would recommend?

Linked to Melt in Your Mouth Monday, This Chick Cooks, Yummy Mummy and Good (Cheap) Eats.

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