Potato Spinach Gruyere Frittata

This recipe was concocted with the leftovers in my fridge.  Very versatile and easy to whip together, this dish is a lifesaver.  Feel free to change the add-ins and eat whatever time of day you want!

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Potato Spinach Gruyere Frittata (makes one pie pan)

1 1/2 cups Home Fries (or any type of cooked potato)

1 1/2 cups of cubed Gruyere cheese

6 cups of spinach

6 eggs

2 tablespoons olive oil (plus more for the pie dish)

1/2 teaspoon salt

1/2 teaspoon pepper

grated parmesan to sprinkle on top

Preheat the oven to 375 degrees.  Coat the inside of a pie dish with some olive oil.  Place in the oven for 3 minutes so it gets hot.

Lightly beat the eggs in a small bowl.  Add the salt and pepper.

Place the olive oil in a skillet with the spinach and cook until the spinach is just wilted at medium heat.  Add the home fries and cook until everything is warm.

Place the skillet mixture in the warm pie plate.  Place the cubed cheese on top.  Pour the egg mixture over all the other ingredients.  Sprinkle grated parmesan cheese on top.

Place pie plan on a baking sheet.  Place in the oven and cook for around 50 minutes.  The center should be set and the edges nicely golden brown.

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I mean just look at that cheesy goodness!  I love Gruyere cheese because it is firm and keeps the frittata solid instead of runny.  You could also use Swiss or Gouda.  Next time I think I will add in minced garlic when I am cooking the spinach.  Hope you like it!

unnamed-2This was me trying to be artsy as I flipped the frittata out of the pie plate.  However, I think I prefer it unflipped because you can see the cheerful eggy color.

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