Last week, I started my final rotation of my third year of medical school: surgery! Ending on a high note. And, as an added bonus, this rotation is only about 15 minutes from my home. I cannot tell you how amazing it is to not have a commute after battling traffic for a year. I feel like I’ve gained so much time, you know, because I have!
Because my rotation is so close to home, I no longer have that long commute during which I usually eat my breakfast. Trust me, no complaints on that end. So I’ve decided to make breakfasts that are best enjoyed sitting down. Ergo, the frittata! I adapted this recipe from Saveur.
- 1 lb potatoes
- 2 tbsp olive oil
- 1 clove garlic, minced
- 1 red bell pepper, thinly sliced
- 1 small yellow onion, thinly sliced
- 8 eggs, well beaten
- 2 cups frozen baby spinach, thawed
- 3 tbsp unsalted butter, cut into slices
- 1/2 tsp salt
- 1/2 tsp pepper
- Boil water in a large pan and add potatoes. Boil until they become soft enough to slice, but not so soft that they will crumble.
- After the potatoes cool, cut them into thin slices.
- Heat olive oil in a nonstick skillet. Add garlic and allow to to brown slightly.
- Add the onions and allow them to soften slightly.
- Add bell pepper slices and cook until they become soft.
- Squeeze the water out of the spinach and add to the skillet.
- Add the potato slices to the skillet. Place the slices of butter over the potatoes and stir into the mixture as they melt. Add salt and pepper to taste.
- Set the oven broiler to high. Pour the eggs over the mixture and cook on the stove for about 8-10 minutes. Place the skillet in the oven and broil for 3-5 minutes. The top should be fluffy and golden, rising off the surface of the frittata.