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Spinach, Goat Cheese, and Crispy Potato Frittata

Servings: 6 Servings

Ingredients

  • 6 eggs,
  • 1 tsp dijon
  • Salt and black pepper
  • 3 tbsp canola oil (or other high smoke point oil)
  • 4 cups frozen shredded hash browns (You can also shred, soak, and drain your own potatoes if you want to!)
  • 2 cups torn baby spinach
  • 1/2 cup crumbled goat cheese

Instructions

  • Heat the oven to 400F.
  • Whisk the eggs with the dijon, 1/4 tsp salt, and 1/8 tsp pepper.
  • In a large cast iron pan, heat the oil over medium high heat. When the oil is hot but not smoking, sprinkle with 1/8 tsp salt and pat out the hash browns in an even layer with a spatula. Press down to give the potatoes good contact with the pan. After 8 minutes, reduce the heat to medium and cook 4 more minutes.
  • Add another pinch of salt and pepper and the spinach. Sprinkle with the cheese and pour the eggs over the top.
  • Transfer to the oken and bake 8-10 mins, until center is just set. (Don’t over-bake! No one likes rubbery eggs! The eggs will still cook a bit after being removed from the oven.)
  • Let cool 10 mins, then gently run a rubber spatula around the edge of the pan. Turn the pan over onto a plate or cutting board, slice, and serve!

Notes

This Frittata is great the next day, too! To reheat, heat at 325F for 6 minutes, then broil on low on the center rack for 4-5 minutes more to crisp up the potatoes.