Number 15062 on the Great List of Things People Don't Mention When You're About to have a Kid is that whole thing where you will not only know about all sorts of random holidays, but you'll find yourself celebrating them. Alexis started pestering me a week ago about Dr. Seuss' birthday, so there was no way I was going to dodge celebrating the day. She specifically requested green eggs and ham for dinner as part of her party-palooza. Of course, I couldn't just make boring old green eggs and ham, so I made a frittata and gave it a green twist.
The frittata recipe is roughly based on what my host mother made when I spent my senior year of high school in Spain. I'm not any good at following instructions letter-for-letter, so I haven't looked at the recipe she wrote out for me in . . . um . . . almost two decades. (GET OFF MY LAWN, WHIPPERSNAPPERS.) This is probably pretty close, though.
Potato and Spinach Frittata
1-2 tablespoons olive oil
4 potatoes, peeled and cubed
1 onion, chopped
1/4 cup cooked chopped spinach (frozen or fresh)
1/4 cup milk
Salt and paper to taste
Cheese (mozzarella or provolone are my favorites)
Heat olive oil in a large nonstick skillet over medium high heat. Add in the potatoes and cook, stirring occasional.
When the potatoes begin to soften, toss in the onion and spinach. Cook until the potatoes are tender and the onion is clear.
In a medium bowl, whisk the eggs and milk together. Add salt and pepper, if desired. Slowly pour the egg mixture over the potatoes. (Green = Happy Dr. Seuss Day!)
Use a heat resistant spatula to gently push the edges of the frittata inward, so that the sides are rounded. (Raw egg will seep around the edges as you go--that's OK. Keep working around the entire edge until the egg cooks enough to create a rounded "wall.")
Continue to cook the frittata until the sides are firm and it's nearly cooked all the way through.
Now for the magical part. Turn off the heat and place a plate on top of the frittata. Like this:
Flip the skillet and plate so that the frittata is resting uncooked side down on the plate.
Then slide the frittata back into the skillet and turn the heat back on.
Sprinkle cheese over the top of the frittata (cheese slices are also OK--just cover the top).
Cook until the cheese is melted and all of the egg is done. Cut into slices and TAH-DAH!
We usually marry the frittata with some good bread along with a few slices of Morningstar Farms Bac'n.
If you want to do it Spain Style, use ham and a good bread with a tough crust.
Psst . . . Speaking of things that are an odd shade of green, I'm giving away a Family Four Pack of Shrek the Musical tickets over here.