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“Bluebeard’s 4-Egg” Frittata

August 21, 2012

Just to make you all even more jealous of the best weekend ever, this is yet another wonderful meal from our Whistler trip! Coming from someone who doesn’t really like breakfast or eggs, I think my endorsement of this frittata is particularly significant.

4 eggs
1/2 cup milk
salt and pepper
a few zests of nutmeg
2 medium potatoes, boiled until just soft, then sliced or diced
1 onion, sautéd until browned
1/2 bunch of spinach leaves, roughly chopped
Optional: cheese of any kind (grated cheddar, crumbled goat cheese)

There are two ways of making this frittata: I prefer the second method, but depending on cast-iron pan availability, I often have to make do with the first, which is equally delicious but somehow less aesthetically satisfying.

Method One
Combine the first four ingredients (plus cheese) in a bowl. Layer the potato, onion and spinach in a tart pan, then pour the egg and milk mixture over top. Bake at 375˚ for about 20 minutes.

Method Two
Brown onions in a cast iron pan, then add diced potatoes and cook until soft, adding a little water and covering with a lid. When soft, take off the heat, then add spinach and egg and milk mixture. Put cast iron pan immediately into the oven and bake. Serve in the pan – ooh, aah.

Use kale instead of spinach
Add cloves of roasted garlic
Use zucchini cubes instead of potato

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