It’s New Years Eve Day, and who has time to worry about a complicated family meal or fancy party pitch-in contribution?
On a busy day of any kind, Texas Pepper Jelly’s quick and easy frittata is perfect. It’s nutritious, delicious, and, as the post’s title says, it’s also quick and easy. From beginning to end, it will take you less than a half hour to put this tasty frittata together.
2 tablespoons olive oil
6 small potatoes, sliced (I use red when I have them, but this recipe is good with white potatoes, too)
1 cup fresh spinach, torn or shredded
1 tablespoons sliced green onions (when my daughter is home, I use more onion, and diced regular white or yellow onions work just fine, too.)
1 teaspoon garlic (garlic power is fine if you don’t have any garlic to crush)
2/3 cup Texas Pepper Jelly (any flavor)
1/3 cup milk (I use skim, or canned when I don’t have fresh)
2/3 cup shredded Cheddar cheese
What to do:
Heat the olive oil in a large skillet over medium high heat. Place the potatoes in the skillet, cover, and cook about ten minutes. Mix in the spinach, onions, and garlic. Continue cooking for a minute or two, until the spinach is wilted. Don’t walk away from the stove; stir and watch continuously.
In a large bowl, beat together the eggs, milk, and pepper jelly. Pour into the skillet over the vegetables and sprinkle with the cheese. Reduce heat to your stove’s very lowest temperature, cover, and cook for about six minutes. Check to see that the eggs are firm.
Turn skillet upside down over large plate and let the frittata fall. It will slice like a firm quiche.
My son uses this frittata in a sandwich; he just adds a few slices of bacon. The rest of us eat it as a main dish.