There are some mornings where I simply don’t get up early enough to make breakfast before heading to work. When I get there I end up housing a greek yogurt, which is fine, but I was hoping to switch it up a bit this week. I found this breakfast inspiration on the website of a wine club Jason and I joined recently. I made a few alterations to this Spring Frittata, but it was a great base to start with.
(Recipe inspiration from Acacia Vineyard)
1 large Yukon gold potato, halved and cut into slices 1/4 inch thick
1/2 cup extra-virgin olive oil
1 large leek, white part halved and chopped into 1/2-inch pieces
1 clove garlic, chopped
2 cups fresh spinach, chopped
4-5 large asparagus
6 large eggs
salt and freshly ground black pepper
1 cup sharp cheddar
1. Preheat oven to 350° F.
2. Crack eggs into large bowl and mix with salt and pepper to taste, put aside.
3. In a skillet on medium-high heat, cook potato slices in oil until golden brown.
4. In an oven proof skillet on medium heat cook leeks, asparagus, spinach, and garlic and cook until tender and spinach has wilted. Vegetables should be bright green. Transfer the potatoes to the pan and mix.
5. Pour eggs onto the vegetables and top with cheese.
6. Bake until set, about 17-20 minutes. Remove from oven and cool on stove for 5 to 10 minutes before serving.