Trying new things - dinner tonight!

Recently I've been reading a book called This Organic Life: Confessions of a Suburban Homesteader by Joan Dye Gussow. I won't go in to the book at this time, but tucked into the pages are delicious recipes. Last night's reading featured a potato frittata.  Now, I know what a frittata is, but I've actually never made one before. At least, not before today. I did not have all the ingredients on hand, but I figured that frittatas are similar to omelets and you can put just about anything into an omelet, so I decided just to use what I had handy. Here's what I used:

• 1/4 c. extra virgin olive oil
• 1 clove garlic, minced or crushed
• 1 lb red potatoes, sliced thin
• 1 small white onion, sliced thin
• 1 cup of mushrooms, sliced thin
• large handful of spinach, torn
• 4 sprigs fresh rosemary, finely chopped
• salt and freshly ground black pepper
• 12 eggs, beaten (you could use mostly egg whites or egg substitute as well)
• 1/2 cup milk
• 1/2 cup parmesan cheese, grated (or grated Italian blend cheeses)

Heat the oven to 450 degrees.

In a 12 inch cast iron skillet (or other heat proof skillet - it needs to be able to go from stove top to oven) heat the olive oil and garlic - allowing the garlic to infuse into the oil. Do this over medium-low heat.  Remove the garlic after it has infused the oil, and then add the potatoes and onions to the oil. Turn up the heat to medium or medium/high. 

Allow the mixture to cook (untouched) for about 5 minutes and then add the mushrooms. Season to taste with salt, pepper, and fresh rosemary. Cook for 2-3 more minutes, then flip the mixture over and cook for 5 minutes (so the onions, potatoes, and mushrooms get nice and brown).

Meanwhile, in a large bowl, whisk the eggs and milk together.  In the final 2 minutes of cooking, add the torn spinach and allow to wilt. 

 Once the mixture has finished cooking, turn of the stove top and pour the egg mixture in. Rearrange the potato mixture so the eggs can get under and around. 

Now, pop the skillet directly in your preheated oven and cook for 10-12 minutes, or until golden on top. Turn the oven off and sprinkle the cheese on top of the frittata. Allow the frittata to sit in the warm oven for a couple of minutes to melt the cheese. That's it! It's that simple! Now, just cut your Rosemary Potato Frittata into wedges and serve with a small salad for a complete meal. YUM!