Saag Aloo Frittata

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I love Indian food, everything about it. The combination of flavors, the warm spices, the little bit of heat, everything. The other the morning as I was fixing breakfast I wondered what I could do to bring a little bit of the taste of India into the first meal of the day. This was the result. It was so good; I could hardly stop eating it. Increase, or decrease the amount of jalapeño you use to suit your tastes, but do give this a try. If you aren’t a fan of breakfast, this also makes a wonderful lunch, or a tasty side dish at dinner. It can be consumed hot, or at room temperature. Allow it to sit for 10 minutes after it comes out of the oven, and it slices like a dream. 

Saag Aloo Frittata

2 T. olive oil
6 Melissa’s baby red potatoes, sliced
2 handfuls fresh baby spinach
2 green onions, chopped
2 cloves garlic, minced
1 Melissa’s pickled jalapeño, seeded and sliced
½ t. brown mustard seeds
½ t. cumin seeds
½ t. turmeric
¼ t. salt
Freshly ground black pepper
5 large eggs
⅓ c. whole milk
½ c. grated cheddar cheese

Preheat oven to 400° F.

Heat olive oil in a 9-inch skillet over medium heat. Place potatoes in the skillet, cover, and cook about 10 minutes until tender but firm. Stir in spinach, green onions, garlic, and seasonings. Continue cooking 1-2 minutes until spinach is wilted and all ingredients are thoroughly combined.

In a medium bowl, whisk together eggs and milk. Pour eggs evenly over vegetable mixture and, using a heatproof spatula, carefully disperse ingredients to cover the bottom of the pan. Sprinkle cheddar cheese over top. Cook until bottom is set, about 2-3 minutes. Transfer skillet to oven and bake until eggs are just set, about 9 minutes. Remove from oven, and let set 3-5 minutes before slicing and serving. To do so, run a heatproof spatula around the edge of the pan to release frittata. Slide onto a warm plate and cut into wedges to serve.

Garnish with chopped chives and a sprinkle of smoky paprika.