Make-Ahead Spinach & Potato Frittata
with Pepper Jack, Italian Cheese Blend & Sundried Tomato Aioli
This hearty vegetarian breakfast bake takes its cue from classic Spanish tortilla, a beloved egg-and-potato dish. Ours is fully loaded with leafy spinach, savory-sweet caramelized onion, and melty cheese. A simple sundried tomato aïoli makes a savory dip or sauce for this make-ahead marvel that’s perfect for any time of day, any day of the week!
This recipe is triple the typical servings, providing 6 servings and 12 servings for a 2 person and 4 person box respectively.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Potatoes
1 unit
Onion
5 ounce
Spinach
1 tablespoon
Fry Seasoning
3 tablespoon
Sour Cream
(Contains Milk)
6 unit
Eggs
(Contains Eggs)
½ cup
Italian Cheese Blend
(Contains Milk)
½ cup
Pepper Jack Cheese
(Contains Milk)
1 ounce
Sun-Dried Tomato Paste
4 tablespoon
Mayonnaise
(Contains Eggs)
Not included in your delivery
Salt
Pepper
Cooking Spray
2 teaspoon
Cooking Oil
1 teaspoon
Sugar
1 tablespoon
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
• Adjust rack to top position and preheat oven to 400 degrees. Wash and dry produce. • Quarter potatoes lengthwise, then slice into 1⁄4-inch-thick pieces. • Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 10-12 minutes. Drain and set aside.
• While potatoes cook, halve, peel, and thinly slice onion. • Heat a large drizzle of oil in a large, preferably nonstick, pan over medium- high heat. Add onion; cook, stirring occasionally, until browned and softened, 8-10 minutes.
• Add spinach, Fry Seasoning, 1 tsp sugar (2 tsp for 12 servings) and a splash of water to pan with onion. • Cook until spinach is wilted and onion is caramelized, 2-3 minutes more. • Remove pan from heat. Stir in 1 TBSP butter (2 TBSP for 12) until melted; season with salt and pepper.
• In a large bowl, whisk together sour cream, 1⁄4 cup water, 3⁄4 tsp salt, and pepper until well combined (1⁄2 cup water and 1 1⁄2 tsp salt for 12 servings). • Whisk in eggs* until completely incorporated, 1-2 minutes. Wash and dry whisk (you’ll use it again in Step 6). • Stir in drained potatoes, spinach and onion mixture, and Italian cheese blend. (It’s OK if the veggies are still hot!)
• Coat an 8-by-8-inch baking dish (9-by-13-inch baking dish for 12 servings) with nonstick cooking spray. • Pour egg mixture into prepared baking dish and evenly top with pepper jack. • Bake on top rack until eggs are set and cooked through and cheese is lightly browned, 20-25 minutes.
• While frittata bakes, in a small bowl, whisk together sun-dried tomato paste and mayonnaise until smooth. • Cover with plastic wrap and refrigerate until ready to serve.
• Let frittata cool for 5 minutes, then cut into 6 pieces (12 pieces for 12 servings). • To serve: Divide frittata between plates and serve with aioli on the side. • To stash: Let frittata cool completely. Refrigerate frittata and aioli in separate airtight containers for up to 3 days. Reheat in the microwave for 1-2 minutes.
Wash hands and surfaces after handling raw eggs. Consuming raw or undercooked eggs may increase your risk of foodborne illness.