It all started with a boy and his chickens.
A boy with a diaper that was falling off.
(He’d been playing in a pool of water. :))
Actually this recipe came about because we get six eggs a day from our chickens and need to figure out some useful uses for them. Enter a conglomeration of ideas from various fritatas and here is a Spinach and Rosemary Fritata.
What you’ll need:
1 large potato
1/2 cup of swiss cheese
1 small onion
1.5 cups of baby spinach
1/2 cup of milk
Minced garlic, salt, pepper and rosemary to taste
Dice your onions and slice your potatoes super thin.
I used the peeler to slice mine thin because my talent doesn’t lie in using a knife to do that.
Pop some olive oil and minced garlic in a frying pan over medium / low heat.
After it heats up put the potatoes in to soften. Once they are almost done put the onions and spinach in.
It’ll come out looking like this. Put it in a cake or pie plate and sprinkle some fresh rosemary over it.
Mix your milk and eight eggs into submission (anyone notice my Julie and Julia reference?) and pour over and around the potato mixture.
I let it cook for 20 minutes in a 400 degree oven and then pulled it out to put the cheese on top and then let it cook for 10 more minutes.
There you have it! A special breakfast… boy do I wish I ate like this every day… usually I just have two eggs or a bowl of cereal. 🙂
Tell me, what are your plans for Memorial Day?
Any of you traveling in the awful traffic?