Spinach and Potato Frittata recipe

Jul 5, 2017

Makes 4 servings

2 tablespoons Canola/Olive oil
6 small red potatoes, sliced
1 cup torn fresh spinach
2 tablespoons sliced red onions
10 sliced button mushrooms
1 teaspoon crushed garlic
Salt and pepper to taste
6 eggs
½ cup Kabrita Full Cream Goat Milk, reconstituted
½ cup shredded Cheddar cheese* (optional)

1. Heat Canola/Olive oil in a medium pan over medium heat. Place potatoes in the frying pan, cover, and cook about 10 minutes, until tender but firm. Mix in spinach, red onions, mushrooms and garlic. Season with salt and pepper. Continue cooking 1 to 2 minutes, until spinach is wilted.
2. In a medium bowl, beat together eggs and milk. Pour into the pan over the vegetables. Sprinkle with cheese of choice (optional). Reduce heat to low, cover, and cook 5 to 7 minutes, or until eggs are firm.

*As an alternative, half a round of crumbed feta cheese also works well.
Tsp: teaspoon
Tbsp: tablespoon

Get all the ingredients at your favourite retailer.

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