PEI Potato Frittata

A good frittata can be served for breakfast, lunch, or dinner and is the perfect addition to any brunch menu.

• 2 tbsp. unsalted butter
• 1 shallot, finely diced
• 1 red pepper, small dice
• 1 garlic clove, minced
• 1 medium PEI Russet potato, peeled and medium dice
• 2 cups baby spinach
• salt and freshly ground pepper
• 6 large eggs
• 1/2 cup 35% cream
• 1 cup grated Gruyere or Swiss cheese (or COWS Creamery Extra Old Cheddar Cheese)
• 1/2 cup halved cherry tomatoes
• Fresh basil leaves, for garnish (optional)

Preheat oven to 375F.

Heat a large oven-safe pan* over medium heat and add butter. Once butter has melted, add shallots, red pepper, garlic and potatoes and cook for 3-4 minutes, until shallots are softened.

Stir in spinach and cook for 2-3 minutes, allowing spinach to wilt down. Season with salt and pepper.

Meanwhile, in a large bowl, whisk together eggs, cream and cheese. Season with salt and pepper. 

Pour egg mixture into the pan, stirring to combine with the vegetables. Cook for 1-2 minutes and sprinkle cherry tomatoes on top. Transfer pan to oven and cook for 12-15 minutes, until eggs are fully set.

Remove from oven. Slice into wedges and serve immediately. Garnish with basil leaves, if desired.

* If you don't have an oven-safe pan, a greased 8x8-inch baking dish can be used. Sauté vegetables in the pan, and then, before adding eggs, transfer to baking dish and add remaining ingredients. Bake for an additional 3-4 minutes.