As the Anchorage winter continues bringing snow we at Camai Bed and Breakfast use the time to find and try new recipes. The recipe for Spinach Frittata is a modification of a recipe from Big Bear B&B’s Carol Ross. Camai’s long term guests agreed that it is a “keeper.” Enjoy!
¼ cup chopped celery
¼ cup chopped onion
½ cup fresh mushrooms
1 tbs butter
2 cups hash brown potatoes
1 tbs Johnnies Garlic Parmesan garlic bread spread powder
¼ tsp Mrs. Dash
1/8 tsp lemon pepper
¼ tsp thyme
12 oz. fresh baby spinach (lightly steamed and drained)
4 extra large eggs
¼ cup half and half
1 cup montereyjack cheese shredded
4 cherry tomatoes cut in quarters
Cook the celery, onion and mushrooms in 12” cast iron skillet until mushrooms and onions are tender. Remove from heat. Drain.
Mound hash brown potatoes in center of skillet. Season with Johnnies Garlic Parmesan, Mrs. Dash, lemon pepper and thyme.
Spread steamed spinach over ingredients in skillet.
Wisk eggs and half and half. Pour over spinach.
Top with cheese and quartered tomatoes.
Bake 350 deg. about 30 minutes or until set in center.
Serves: 4 generously, 6 regular servings
Variation: crumbled bacon may be added to spinach