This breakfast classic uses potatoes and fresh spinach along with a white cheddar cheese. Feel free to substitute ingredients but never compromise in sourcing quality farm-fresh eggs.
Recipe by: George Graham - AcadianaTable.com
3 large Yukon Gold potatoes
3 tablespoons extra virgin olive oil
¼ cup finely diced yellow onion
1 teaspoon minced garlic
2 cups fresh spinach leaves
1 tablespoon water
4 large eggs
¼ cup whole milk
½ cup grated white cheddar cheese
¼ cup chopped flat-leaf parsley
Sprig of thyme
1 teaspoon hot sauce
1 teaspoon white pepper
1 cup diced green onion tops
2 cups heavy whipping cream
2 tablespoons dried lavender buds
2 tablespoons honey
Preheat the oven to 400ºF.
Peel the potatoes and slice into ¼-inch rounds.
In a skillet over medium-high heat, add the olive oil and sauté the onions until translucent. Add the potatoes and continue sautéing until the potatoes soften and they begin to brown. Add the garlic.
Add the spinach leaves along with the water and cover the saucepan until the spinach is wilted, about 5 minutes. Drain any water and set the skillet aside to cool.
In a bowl, whisk together the eggs, milk, and grated cheese. Add in the chopped parsley. Remove the stem from the sprig of thyme and add the leaves along with the hot sauce, white pepper, and a sprinkling of salt.
In a medium-sized, oven-proof skillet coated with non-stick spray, add the spinach and potato mixture, spreading it out evenly. Add the egg mixture over the top and let it settle into the pan. With a spatula, layer the egg under the potatoes.
Place the skillet in the oven and cook until the eggs set and the top begins to brown, about 20 minutes. Remove from the oven and keep warm.
In a stainless steel bowl, add the cream, lavender, and honey. Cover the bowl, refrigerate and infuse the cream mixture for 4 hours or overnight. Strain the mixture, removing the lavender buds.
In a sauce pan over medium-high heat, add the cream mixture and bring almost to a boil. Lower the heat to a simmer. Let the sauce reduce slowly by half until it begins to thicken. Begin whisking until the sauce coats the back of a spoon and is thickened. If the sauce becomes too thick just add a little more cream to loosen it.
Serve the frittata in the skillet family-style or slice into individual portions. Spoon the sauce over each slice or serve on the side. Garnish with chopped green onion tops.
Recipe by Acadiana Table at /2013/08/05/tuscan-farmhouse-frittata-with-lavender-cream/