Mini Spinach Frittatas
These little buddies are great for parties (graduation season is approaching…) or you could make them as larger patties and serve them for supper. They’re even good as leftovers and road food. Because they have a medium-mild flavor I often serve them with a garlic aioli or a Middle Eastern lemon-garlic dip. Vehicles for big flavor!
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As spinach cooks it releases an enormous amount of water. The spinach needs to be as dry as possible so the frittatas will not be mushy and will hold together in the shape of little balls. I usually squeeze the spinach by hand then spread it out onto a flat surface to let the water evaporate.
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You can make bread crumbs from a packaged gluten free bread: Toast the bread, grind it into crumbs, then lightly toast it another 15 minutes to make sure they are really dry.
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The cooked and grated potatoes give it some body, and the eggs hold it all together.
You can make these earlier in the day and bake them off right before the party. I love pre-prepped items!
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Mini Spinach Frittatas
Prep Time: 45 minutes Bake Time: 20-30 minutes
Boil, peel then grate:
1 large Russet or Gold Potato (1 cup)
Lightly cook then chop:
1 pound spinach
or thaw:
1 x 10 ounce bag of frozen spinach
SQEEZE as much of the liquid out of it that you can.
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Sauté until translucent in a small pan:
1 Tablespoon Butter
1/3 cup onion, minced
1 small clove Garlic, minced
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Whisk in a large bowl:
3 Eggs
Mix into the eggs:
the sautéed Garlic and Onion
1 cup Cooked Potatoes, grated
2/3 cup GF Bread crumbs
Spinach, squeezed dry
2/3 cup Parmesan Cheese
1/2 teaspoon Paprika
1/2 teaspoon Sea Salt
heaping 1/8 teaspoon Nutmeg
1/8 teaspoon Black Pepper
Let sit for at least an hour to let the eggs soak in.
Bake at 350 degrees for 20-30 minutes, or until they are fully cooked.
Serve with a strong flavored dip such as
- Lemon Garlic Aioli
- Romesco Sauce
- Horseradish Dill Dip
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The photo-shoot assistant was making some alterations.
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