Breakfast frittata with potatoes and spinach American-style Recipe
This baked frittata is an American answer to the “everything in one dish” idea – eggs, potatoes, spinach, and cheese all go into the oven together, and after a dozen or so minutes you have breakfast ready for the whole family. In many US homes, dishes like this are made on weekends to use up leftover vegetables from the fridge and avoid standing over the stove for ages. The frittata is as filling as a casserole but lighter than a classic breakfast with bacon and fried eggs.
Frittata w tej wersji nawiązuje do amerykańskich śniadań typu „skillet breakfast”, gdzie smażone ziemniaki, jajka i ser piecze się razem na jednej patelni. To praktyczna, domowa wersja znana z dinerów, przystosowana do piekarnika.
A versatile, oven-baked breakfast that helps you use up leftover vegetables and delivers a satisfying, yet lighter alternative to a full fried breakfast.
Dlaczego ta wersja działa
- Podsmażone na złoto ziemniaki dają smak jak hash browns, bez osobnego smażenia.
- Krótko zapiekana masa jajeczna pozostaje wilgotna i kremowa, a nie sucha i gąbczasta.
- Szpinak i cebula dodają soczystości i równoważą ciężkość sera oraz ziemniaków.
- Całość powstaje w jednym naczyniu, więc łatwo ją podać i później odgrzać.
Chef's tips
Use a mix of cheeses (for example, a mild yellow cheese with a bit of sharper cheddar or Parmesan) to give the frittata more depth of flavor without making it heavy.
How to serve
Serve straight from the baking dish placed in the center of the table so everyone can help themselves. Add a bowl of fresh salsa or chopped tomatoes and herbs on the side for extra freshness.
Na co uważać
- Nie dodawaj bardzo gorących warzyw do jajek – masa może zacząć się ścinać już w misce.
- Nie piecz zbyt długo; gdy środek mocno pęka i jest wysoki, frittata będzie sucha.
- Uważaj, by czosnek nie zbrązowiał – gorycz będzie wyczuwalna w całym daniu.
Zamienniki
- Szpinak możesz zastąpić jarmużem, drobno posiekanym i podsmażonym 1–2 minuty dłużej.
- Część sera żółtego podmień na fetę, zmniejszając wtedy ilość soli w masie.
- Mleko można zastąpić śmietanką 18% dla bogatszego, bardziej kremowego środka.
Ingredients
- eggs - 6 piece
- potatoes - 300 g
- spinach - 80 g
- onion - 1 piece
- cheese - 80 g
- milk - 60 ml
- oil - 1 tablespoon
- butter - 10 g
- garlic - 1 clove
- salt
- pepper
Preparation
- Preheat the oven to 190°C (top and bottom heat). Lightly grease an ovenproof dish or an oven-safe pan with oil.
- Peel the potatoes and cut into small cubes about 1 cm in size. Peel and finely dice the onion, and chop the garlic.
- Heat the butter with the oil in a pan over medium heat. Add the potatoes and fry for 8–10 minutes, stirring often, until they soften and start to brown lightly.
- Add the onion and fry for another 3–4 minutes, until it softens and becomes slightly translucent. Add the garlic and fry for 30 seconds more, just until fragrant.
- Add the spinach and cook for 1–2 minutes, until the leaves wilt and reduce in volume. Remove the pan from the heat and let the mixture cool slightly.
- In a bowl, whisk the eggs with the milk, add the cheese grated on the coarse side of a grater, and season with salt and pepper. Mix with the contents of the pan.
- Pour the mixture into the prepared dish and smooth the top. Place in the oven and bake for 15–18 minutes, until the center is set and the top has risen slightly and feels springy to the touch.
- Remove the frittata from the oven and let it stand for 5 minutes to firm up slightly. Cut into wedges or squares and serve warm.
Storage
Store cooled frittata pieces in an airtight container in the fridge for up to 3 days. Reheat briefly in the oven or in a dry pan, or eat cold straight from the fridge.
I like to prepare the vegetable mixture the evening before and keep it in the fridge. In the morning, I just whisk the eggs, pour everything into a dish, and bake – breakfast is ready with almost no effort.
