My husband loves when we have breakfast for dinner. Pancakes, eggs, waffles – you name it. He’ll gladly order them up even at 8pm. In honor of his love affair with breakfast we took a traditional breakfast recipe idea and whipped up this super delicious dinner frittata. Even though it is chock full of spinach, my kid devoured it!
This can, of course, be eaten for breakfast. But we served it for dinner with a big salad and sliced fruit. (No, my kid did not eat the salad – how much can I push my luck?) My husband was in heaven. Now for the recipe…
Dinner Frittata Recipe
Prep Time: 15 mins Cooking Time: 15 mins
4 egg whites
1/3 cup shaved Parmesan
1 leek, sliced thin
10 mini potatoes, sliced thin
2 tablespoons olive oil
1 1/2 cups chopped frozen spinach, thawed
salt and pepper
Preheat oven to broil setting. In medium size bowl whisk eggs together. Set aside. Heat 12-inch non-stick, oven safe saute pan over medium high heat. Add 1 tablespoon oil and leeks. Cook leeks until soft and brown. Remove leeks from pan and set aside. Add another tablespoon of olive oil and swirl around the pan to cover the bottom. Lay potato slices across the bottom and brown. Flip slices over and sprinkle leeks on top. (It’s ok if the potatoes are softening but not cooked all the way through yet.) Sprinkle the leeks over the potatoes and then put spinach on top of the leeks. Smother the spinach by placing a plate on top of it. The plate should be just smaller than the pan. (You can also use a lid to a 10 inch pan to smother.) Let cook for 5 mins. Carefully remove plate / cover and sprinkle with parmesan. Wait until parmesan starts to melt and add eggs. Cook until the egg mixture has set on the bottom and begins to set up on top. Add salt and pepper to taste. Place pan into oven and broil for 3 to 4 minutes, until lightly browned and fluffy. Serve frittata slices upside down with the potato side up. Makes 6 slices.
Do you like breakfast for dinner? We are always looking for new ideas. Tell us what you make in the comments section below.