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Spinach and Garlic Frittata

A frittata makes an interesting change from omelets or scrambled eggs.  The Spicy Roasted Mustard Potatoes are the perfect accompaniment for your brunch menu

Helpful Hints
Serve with Spicy Roasted Mustard Potatoes (see recipe below)

Can stand at room temperature for up to 1 hour

Spinach and Garlic Frittata
Servings: 8
1 cup fine fresh bread crumbs
5 tablespoons unsalted butter, 4 melted
1 dozen large eggs
1/2 cup milk
Kosher salt and freshly ground pepper
1 tablespoon olive oil
4 garlic cloves, thinly sliced
Pinch red pepper flakes
1 pound fresh spinach, large stems trimmed
1 teaspoon fresh lemon juice

Grated Parmesan cheese (optional)

Preheat the oven to 350º
Spread the bread crumbs on a rimmed baking sheet and bake for about 5 minutes, or until lightly toasted. Transfer to a bowl and stir in the 4 tablespoons of melted butter.  Leave the oven on.  In a large bowl, whisk the eggs with the milk and season with salt and pepper.

In a large cast-iron or nonstick ovenproof skillet, melt the remaining 1 tablespoon of butter in the olive oil; swirl the pan to coat the bottom and sides. Add the garlic and red pepper flakes and cook over low heat, stirring occasionally, until golden, about 3 minutes. 

Add the spinach and stir with tongs until slightly wilted. Drain off any liquid and spread the spinach evenly in the pan and sprinkle with the lemon juice.

Pour the eggs over the spinach and cook over moderately low heat until the bottom begins 
to set, about 4 minutes. Sprinkle the top with the buttered bread crumbs and transfer the pan to the oven.  Bake for 15 to 20 minutes, or until the frittata is just set.

Loosen the frittata with a spatula and slide it out onto a large plate, bread crumb side 
up.  Sprinkle with cheese if using.  Cut into 8 wedges for service 

Serve the frittata warm or at room temperature 

Spicy Roasted Mustard Potatoes
Serves 6-8

Cooking Spray
5 tablespoons Dijon-style mustard
3 teaspoons paprika
1 teaspoons ground cumin
1 1/2 teaspoon chili powder
1/4 teaspoon cayenne pepper, or to taste
20-24 small red potatoes
Kosher salt, optional

Preheat oven to 400F.  

Spray a roasting pan with the cooking spray until well coated.

Put the mustard, paprika, cumin, chili powder, and cayenne pepper in a large bowl.  Stir to blend well.

Prick the potatoes several times with the tines of a fork and add tem to the bowl.  Toss to coat the potatoes evenly.

Pour the potatoes into the prepared pan, leaving a little space between them.  Bake about 45 minutes to 1 hour or until the potatoes are fork tender.  Sprinkle with salt while still warm.  Serve hot or warm