Spinach and Potato Frittata (Gluten Free Quiche)

I have been craving frittata for a few weeks and finally got around to making it. A frittata is an Italian omelette or crustless quiche. This is an easy recipe to make and filling enough to feed 4 hungry adults or 8 light eaters. If you are a regular reader of this blog, you would know my husband and I are not light eaters.

This frittata recipe tastes delicious served hot or cold, ideal for lunch, dinner or brunch. I especially love the addition of fresh mushrooms and extra cheddar cheese sprinkled on top.

Special Equipment: 10 inch oven-proof skillet (such as Lodge cast iron skillet)

Ingredients
2 tbsp olive oil
3 medium potatoes, sliced 1/8 inch thick
2 tbsp garlic powder
4 tbsp oregano
3 cups spinach
1/4 cup fresh mushrooms, sliced
4 tbsp sliced green onions
12 large eggs
2/3 cup milk
1 cup shredded Cheddar cheese
salt and pepper to taste

Directions
1. Preheat the oven to 400 degrees F.

2. Heat olive oil in a cast iron skillet over medium heat. Place sliced potatoes, garlic powder, oregano in the skillet, stir and cover. Cook for about 10 minutes until the potato is tender but still firm.

Layer the potatoes in an even layer.

3. Mix in spinach, mushrooms and green onions. Season with salt and pepper and cook for 3 to 5 minutes until the spinach is wilted.

4. In a large bowl with a whisk, beat together eggs and milk. Stir in 1/2 cup of the cheddar cheese, reserving the other 1/2 cup of cheddar cheese to sprinkle on top.

5. Smooth out the potato mixture so that it is evenly distributed.

6. Pour the egg mixture into the skillet over the vegetables. Do not stir. Sprinkle remaining 1/2 cup of cheddar cheese over the egg mixture.

7. Bake in the oven for 16 to 20 minutes until the frittata is golden brown and puffed up. Slice and serve.

Source: Adapted from Allrecipes