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Spinach, Pot Roast and Caramelized Onions Frittata

LeftOverFrittata

A frittata is an Italian style egg preparation that resembles a Spanish omelet. We make one almost every Sunday and often use whatever is left over from the week whether it is an array of vegetables or in this example some mocha rubbed pot roast that was chilling in the fridge. Be sure to caramelize your onions and get a golden brown in your potatoes before adding the other ingredients. The time you take for this step brings out a rich and deep flavor. Enjoy this dish before the big Sunday game, store some for easy breakfasts during the week (hot or cold), or having a couple over for brunch! You won’t be disappointed.

From our kitchen to yours, Bennett

Ingredients

10 large pastured raised eggs
2 small yellow onions, chopped
1 frozen cut spinach container, thawed
20 micro gold potatoes, halved
3 garlic cloves, minced
1 tablespoon olive oil
2 tablespoons grass fed butter
2/3 cup left over pot roast, chopped
Fresh Italian parsley, chopped (optional)
Sea salt and pepper to taste

 

Directions

Preheat the oven to 350 degrees
Take the potatoes and pressure cook them for 5 minutes to soften (season with salt)
In a large pan, sauté the onions in half of the olive oil and butter until soft (season with salt)
Add the potatoes and sauté for another 3-4 minutes or until golden brown
Whip all 10 eggs together in a separate bowl, set aside
Add the pot roast and spinach (season with salt and pepper)
Pour the eggs over the mixture
Bake for about 15 minutes (broil the last two minutes on high to get a nice crust on top
Let rest for 3-5 minutes
Place a cutting board over the pan and turn upside
Slice, serve and enjoy

Serves 4

 

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