Potato, Spinach And Tomato Frittata

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  • 2 Russet Potato - peeled, sliced and quartered
  • 2 tablespoon Coconut Oil
  • 3 cup Spinach
  • 5 Eggs - whisked
  • 0.25 cup Parmesan Cheese
  • 4 tablespoon Fresh Chives - (green parts only)
  • 0.5 teaspoon Sea Salt
  • 1 teaspoon Black Pepper
  • 2 Tomato - sliced
  • Heat oven to 350F.
  • Bring a 2 quart pot filled ¾ with water to boil. Add the potatoes and cook for 5-6 minutes until tender, but not completely cooked through. Drain and set aside.
  • Heat a medium sized skillet over medium heat and add 1 tablespoon of coconut oil. Wilt the spinach for 1-2 minutes. Turn the spinach out into a large mixing bowl. Add the whisked eggs and most of the parmesan cheese (reserve a couple of tablespoons to sprinkle on the top) and season well with chives, salt and freshly ground black pepper.
  • Grease a pie pan with 1 tablespoon of coconut oil. Arrange the potatoes out in a circle, laying up (but not layering above the rim of the pie pan). Pour the egg mixture slowly over the potatoes.
  • Arrange the tomato slices over the top of the frittata and then sprinkle the remaining parmesan cheese.
  • Bake for 20-25 minutes, until the center is slightly puffed up.
To make this dairy free, omit the cheese. You may also replace the potato with sweet potato.


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