Egg Dishes and Breakfast Entrees
Spinach-Artichoke-Feta Frittata with Potato Crust

Makes 4-5 Servings

3 tablespoons olive oil
2 potatoes, sliced thin
1 cup frozen chopped spinach
1 cup canned artichoke hearts, drained and chopped
¾ cup crumbled Feta cheese
4 eggs
1½ cups milk
¼ teaspoon nutmeg
¼ teaspoon salt
¼ teaspoon black pepper

Preheat oven to 325°F. Heat olive oil in a 10-inch non-stick, oven safe skillet. Layer the potato slices in an overlapping circular style over the bottom and sides of the skillet. Cook the potatoes until they begin to brown. Remove from heat and sprinkle evenly with spinach, artichoke hearts and feta cheese. In a medium bowl, mix together eggs, milk and spices; pour over the vegetables. Place the skillet in the preheated oven and bake 45 minutes. Let the frittata stand for 10 minutes. Cut into 4-5 wedges and serve.


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‘This is a winning combination of flavors. The recipe was adapted from” —Innkeeper, The Grateful Bed--Grateful Bed
Address: 1462 Arcadian Avenue
Chico, CA
Telephone: 530-342-2464
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