Greek Frittata

A frittata is an Italian omelet that frequently features fillings such as cheese, vegetables and/or meat. I often just clean out the refrigerator which is the case with the following recipe. The thyme and dill add a wonderful Greek touch to the dish.

1 Yellow onion, chopped
2 Russet potatoes, thinly sliced
2 tsp Olive oil
4 oz Mushrooms, sliced
4 cloves Garlic, roasted
1/2 tsp Thyme
1/4 cup Water
5 oz Spinach
2 Eggs
6 Egg whites
1 tsp Dill
1/4 tsp Kosher salt
1/4 tsp Freshly ground black pepper

Heat 2 tsp olive oil in a 10-12inch oven-proof skillet. Sauté onion and potatoes until slightly tender, about 5 minutes.
Add mushrooms, thyme and 1/4 cup water. Cook until mushrooms are slightly tender, about 5 minutes.
In the meantime, steam the spinach. Drain and squeeze out excess water. Chop and add to skillet. Remove from the heat.
Beat the eggs, egg whites, dill, salt and pepper until evenly colored. Add the vegetable mixture.
Clean the skillet and return to the stove. Heat olive oil. When hot, add egg mixture, cover and cook 6-8 minutes.
Heat broiler and place open skillet in the oven. Broil until the top is firm and slightly browned, about 5 minutes.
Loosen carefully from the side and bottom of the skillet and slide onto a serving plate.

Yields 4 servings

A side note – I seldom peel potatoes. One, I don’t like to. Two, a little extra fiber is good.