For the longest time, my husband managed to stay away from kitchen, quite diplomatically, except for mealtimes! Off late there has been a transformation since an accidental tryst with cooking about a year ago. He urged me to buy a Panini maker to which I retorted not to count on me to make anything with it. On came the Panini maker with my husband’s cooking skills, out of the blue! Over time, he has expanded his range with many recipes to follow his trademark Panini, like the lasagna, burrito rolls, taco breakfast and fusion sandwiches. Usually, whenever he enters the cooking arena, he is full on in action. Each dish has been ardently tasted by my kids, never to fail the quality test!
In fact, to my disgruntlement, they even placed him above me in the culinary department, when my younger one quipped one day, “mom, you don’t have dad’s magic touch”. Oh well!! I secretly feel happy, for now I could delegate part of my chore to someone else while I can find time to write about it. One thing I now do more often is praise his efforts, quite diplomatically, not that he doesn’t deserve it!!
Today, I will share with you one of his nutritious and wholesome recipes that he found on a website. It is quite filling in itself and provides good amount of protein, vitamins and minerals: The Potato-spinach Frittata.
Ingredients: 3 tablespoons canola oil, divided
2 teaspoons salt
1/2 teaspoon ground black pepper
1 russet potato, thinly sliced
1/2 medium yellow onion, diced
2 teaspoons chopped garlic
1 (10-ounce) box frozen chopped spinach, thawed and water squeezed out
1 cup milk
1/2 cup shredded mozzarella cheese
Nonstick cooking spray
Directions: Preheat oven to 450 degrees F. Put a baking sheet into the oven to preheat.
In a large bowl combine 1 tablespoon of the canola oil with 1 teaspoon of salt and 1/4 teaspoon pepper. Add the sliced potatoes to the bowl and toss to coat. Remove the baking sheet from the oven, and add the potato slices, making sure they are all in a single layer. Transfer to the oven and bake for 8 minutes.
In a skillet, heat the remaining 2 tablespoons of the oil over medium heat. Add the onion and saute for 2 minutes. Stir in the garlic and spinach and saute for another 2 minutes.
In a large bowl whisk together the eggs, milk and remaining salt and pepper. Mix in the cheese and the onion and spinach mixture and set aside.
Spray an oven-proof baking tray with nonstick cooking spray. Turn the oven down to 350 degrees F. Remove the potatoes from the oven and add them to the baking tray. Pour in the egg mixture and transfer the tray to the oven. Bake until the eggs have set, about 30 to 35 minutes.
Remove from oven and let cool for 5 minutes. Serve warm or at room temperature, directly from the baking dish.
Read more at: http://www.foodnetwork.com/recipes/sandra-lee