Potato Frittata
Active Time: 25 minutes Total Time: 40 minutes- 12 large eggs
- 1/2 cup half-and-half
- 1/2 cup whole milk
- 3/4 cup shredded dill Havarti cheese
- 3 tablespoons chopped fresh herbs (such as chives, parsley and/or dill), plus more for garnish
- 2 tablespoons grated Parmesan cheese
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 cup chopped pancetta (about 2 ounces)
- 1 tablespoon extra-virgin olive oil
- 1 cup chopped, scrubbed Yukon Gold potatoes
- 1/2 cup thinly sliced scallions
- 1/2 cup chopped red bell pepper
- 2 cups lightly packed baby spinach, coarsely chopped
Cook pancetta and oil in a large cast-iron skillet over medium heat, stirring occasionally, until the pancetta is just golden, about 5 minutes. Add potatoes, scallions, and bell pepper; cook, stirring occasionally, until the potatoes are golden and tender, about 6 minutes. Add spinach; cook, stirring occasionally, until wilted, about 1 minute.
Pour the egg mixture over the vegetables in the pan, shaking the pan gently to evenly distribute the egg mixture over the vegetables. Cook, undisturbed, until the edges are just set, about 2 minutes.
Transfer the pan to the oven; bake until the center is set, 12 to 15 minutes. Cut into 8 wedges and garnish with additional herbs, if desired.
Recipe nutrition per serving: 247 Calories, Total Fat: 17 g, Saturated Fat: 8 g, Cholesterol: 303 mg, Carbohydrates: 7 g, Fiber: 1 g, Total Sugars: 3 g, Protein: 15 g, Sodium: 464 mg, Potassium: 188 mg, Phosphorus: 187 mg, Iron: 2 mg, Folate: 42 mcg, Calcium: 182 mg, Vitamin A: 1891 IU, Vitamin C: 22 mg, Vitamin D: 70 IU.
