I am finally harvesting some spinach from the garden!! Spring must actually be here (even if the sun hasn’t made an appearance yet).

It has been a frustrating spring.  First, the groundhog came back and ate all the greens I planted (except spinach, he doesn’t like spinach). Then I put up a solar powered electric fence to keep him out, which it did, until we had about 10 days without sun and the battery died. So that day he devastated the garden again. But the sun peaked out enough to charge the battery and we were back on the following day.

But it has been so cold and rainy, that all the plants are running a few weeks behind schedule.  I planted some of my tomato seedlings, but something at their tops.  And the rest of the seedlings are taking a long time to get big enough.  And all the rain has, I think, rotted the seeds I planted. So it looks like I will be buying tomato zucchini and winter squash plants.  At least my strawberries and snap peas are happy (they got established before the endless rains). Now, if I only get some sun, there will be strawberries!

Spinach & Potato Frittata

adapted from Tori Avey Potato Crusted Spinach Frittata

2 medium russet potatoes, ~1 lb. total

8 eggs

1 Tbsp water

Kosher salt and freshly ground black pepper

3 Tbsp olive oil

2 cups fresh spinach, roughly chopped (from the garden)

1 cup crumbled  feta cheese 

Directions

 

Preheat oven to 400 degrees F. Shred the potatoes using the food processor’s shredding blade. Place the potato in a bowl and cover with cold water. Let them sit for a few minutes while you prep the other ingredients.

 

Beat the eggs with the water, salt and pepper until fluffy. Set aside.

 

Place a cast iron skillet on the stove and heat over medium high heat. While heating, drain the potato in a colander, then place them in the middle of a clean tea towel.

 

Squeeze the shreds in the tea towel to remove excess liquid.

 

When the skillet is hot, pour 3 tbsp olive oil into it. It should be hot enough that you’ll see wisps of smoke coming from the surface. Immediately spread out the potato into the bottom of the skillet, forming an even layer of shreds along the bottom. The potato should sizzle.

 

Cover the skillet with a lid (any pot lid that covers the top will do) . Let the potatoes cook for 5 minutes. Uncover the skillet. Spread out the chopped spinach evenly across the top of the potatoes in a single layer. Recover the skillet for 1 minute longer until the spinach is slightly wilted.

 

Uncover the skillet and sprinkle evenly with the crumbled cheese.

 

Re-beat the eggs, then pour evenly across the top of the cheese to cover.

 

Place the skillet into the preheated oven and let it cook at 400 degrees for 10-12 minutes, or until a knife inserted in the center of the skillet comes out clean. Remove the frittata from the oven and let it cool for 5 minutes on the stovetop. Serve and enjoy!

Serves 6