Welcome to Thursday’s Confessions. A weekly feature where I confess, before you my sisters and brothers, the silly, the ridiculous and even at times the shameful. Why? Because confession is good for the soul. Even in Blogland.
Confession: Deciding what to cook for dinner STRESSES me out. Almost every day. I try to plan ahead. I try to make menu calendars and grocery list and think through my options. But in general I fail. Or I cry. Or I pull the easy card and we go out to our neighborhood Mexican restaurant.
But frankly I am tired of salsa and chips. And I am tired of wasting the money. And I miss my kitchen. Because really I love to cook. It’s the getting started part that throws me off.
See, I try to think. And then my mind goes blank. Completely blank.
(image Jonny Valiant for Real Simple)
On Tuesday I caught a glimpse of this Frittata in the new issue of Real Simple.
And I thought “I like Frittata’s. They are easy to make. I should make this for dinner soon.”
(image Sweet Man for Jolly Good Gal)
On Wednesday morning I looked at the recipe and realized that I had the majority of ingredients on hand (that NEVER happens.) So that night I went for it. I made dinner. I stuck to the plan.
And I did it my way.
My boys usually love raw spinach but run in terror from cooked spinach. However they BOTH had seconds of this dish (course Miles covered his with ketchup) and there was plenty leftover. By using two large potatoes instead of small (as the original recipe calls for) and an extra egg I was able to double the amount of servings. Today we may even use the leftovers (pictured above) and make breakfast burritos by adding salsa and sour cream.
Am I awesome or what?
Chicken, Potato & Spinach Frittata
(my version of Real Simple’s Ham, Potato and Spinach Frittata. My changes are in blue type.)
- About 3 tablespoons olive oil
- 2 large russet potatoes (about 3/4 pound), peeled and thinly sliced
- 1 medium onion, thinly sliced
- 10 large eggs
- kosher salt and black pepper
- 1 10-ounce package frozen chopped spinach, thawed and squeezed of excess liquid
- 1 cup grated Mexican mix cheese
- 1 Can Chicken in Water (use 2 if your family loves meat.)
- Heat oven to 400° F. Heat 3 tablespoons of the oil in a large ovenproof nonstick skillet or enamel cast-iron casserole dish over medium heat. Add the potatoes and onion and cook, tossing occasionally, until the potatoes are tender, 12 to 15 minutes. Salt potatoes lightly while cooking.
- Meanwhile, in a large bowl, whisk together the eggs, ½ teaspoon salt, and ¼ teaspoon pepper. Mix in the spinach, cheese and chicken.
- Add the egg mixture to the skillet, stir once, and transfer the skillet/pan to oven. Cook until the eggs are set, 12 to 14 minutes.