This recipe is very loosely adapted from 101 Cookbooks – I simplified the recipe by substituting chopped tomatoes and fresh cilantro for the “Cilantro Chile Sauce”, and I also cooked the frittata entirely in the oven. Basically, this recipe can be adapted to fit your taste for various vegetables and cheeses that you might have laying around your fridge.
- 6 large eggs
- 1 small onion, chopped
- 1 leek, thinly sliced
- 1 T olive oil
- 3 small potatoes, thinly sliced
- 1 red pepper, chopped
- salt and pepper to taste
- 1/2 c cilantro, chopped
- 1/2 c canned chopped tomatoes
- 2 cups fresh spinach, chopped
- 2/3 c cheddar cheese, grated
- Preheat the oven to 220C. In a medium bowl, whisk the eggs with a small pinch of salt, and set aside.
- In a large non-stick skillet, saute the onion and leek with the olive oil on medium-high heat, until the onion starts to brown, about 5-7 minutes.
- Add the potatoes and red pepper, cover, and cook for another 5 minutes, until the potatoes are cooked through.
- Coat a casserole dish with a thin layer of oil, then preheat in the oven for about 5 minutes.
- Layer the frittata – pour the eggs into the pre-heated dish, then sprinkle the eggs with cilantro and tomato, then sprinkle with the onion-potato mixture, then sprinkle with the uncooked spinach, and finally top with a generous layer of cheese.
- Bake for 10-15 minutes, until the eggs look set and the cheese is well melted.