How do I make a successful frittata?

I’m glad you asked. I posted this article on Everything You Need to Know about Frittatas and I highly recommend you give it a read. There are also links to fifteen frittata recipes, because I’m Italian and frittatas are a way of life.

We use frittatas to use up leftovers, to avoid turning to fast food, and sometimes to serve as a side dish, cut into a wedge.

How do I cook the brussels sprouts for a Brussels Sprouts Frittata?

This is so easy. You do have to trim off the stems, give them a good rinse, and then slice them with sharp knife or this easy mandolin. This should take about five minutes, the time it will take to microwave your purple potatoes. Give them a quick sautè.

When I think of Autumn, I think of brussels sprouts and I’m a bit serious with over 10 brussels sprouts recipes here.

I use purple potatoes because they have a low glycemic count and purple is so healthy, but you could use any potato you like, even sweet potatoes would work. You CAN leave the potatoes out if you don’t want the extra carbs. For me, it’s one of the carbs I embrace!

I use arugula because it doesn’t shrink to nothing in a frittata and I like it’s slight bitterness. Replace with spinach, chard, or kale if you desire.

Frittata 101 

Frittatas can seem like a mystery. How do you get that golden brown, perfectly cooked round omelette that cuts into wedges? I’m Italian so this is second nature for me. I grew up eating the classic asparagus or zucchini frittata wedge as a side dish. I never saw frittatas anywhere else, but a lot has changed since then.

Frittatas are now a part of the American brunch menu and enjoyed everywhere.

How Many Eggs for a Frittata?

I used 8 eggs and a 10 inch non-stick pan. I love Oxo’s Egg Beater that disconnects into two parts, making cleaning and storage easy.  You do still have to use some oil. Avocado or olive oil is fine and you can add a little bit of butter if you like. This will yield six to eight wedges. The best way to loosen the underneath and let the egg mixture run under (the trick to a stovetop frittata) is the right spatula. This omelet turner from Oxo is a life changer. (Amazon).

Frittatas: breakfast, lunch, dinner or a side dish. 

I grew up eating frittata wedges as a side at dinner. I evolved into making frittatas as the weekend brunch item or as a quick lunch. This is the beauty of taking eggs and anything you have left over and making an easy, delicious, nutritious meal. I wrote all about frittata making at this post below.

Frittata 101: Everything you need to know with 15 Frittata Recipes.

My Top Brussels Sprouts Recipes

Enjoy this brussels sprouts frittata and make it your own.

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Brussels Sprouts Frittata with Purple Potatoes

How to Make a Frittata from stovetop to Oven.

Course Breakfast, Brunch, dinner, lunch

Cuisine Italian

Keyword Frittata, Purple potatoes

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Equipment

• Oxo Omelet Spatula
• Non Stick Pan
• Egg Beater or Whisk

Ingredients

• 1 tablespoon butter
• 1 tablespoon avocado oil (or olive oil)
• 1/2 cup shaved brusselsl sprouts or sliced thinly
• 4 purple potatoes
• 2 tablespoons cheese Manchego or White Cheddar
• Handfull arugula
• 1/2 teaspoon salt or to taste
• 1/2 teaspoon black pepper or to taste
• 1 tablespoon shallot (or red onion) finely diced
• 8 eggs See notes

Instructions

• Preheat oven to 375 degrees F.

Prepare Purple Potatoes

• Clean potatoes, microwave potatoes for about five minutes until softened. You can skip the micorowave, slice thinly and sautè until softened. I don't remove the skins, but you can if you want.

Prepare Brussels Sprouts

• Clean brussels well to get out any dirt. Trim off bottom. Either use mandolin or sharp knife to slice thinly.

Make Frittata

• Beat eggs with salt, pepper. Set aside, and cook vegetables first.
• Heat pan to medium high. Add butter and oil to hot pan.
• Reduce heat, add brussels sprouts and potatoes, and cook until softened.
• Add in arugula.
• Add beaten eggs. Using a large spatula, allow the eggs to run under the frittata mixture. Keep lifting and moving the mixture. Once you have no more runny eggs, and the remains to be cooked, put in oven for about 5 to 10 minutes. You want to make sure you don't see any runny egg mixture.
• Cut into wedges and eat hot or at room temperature.

Notes

The amount of eggs you use will depend on how big your pan is. I usually use a ten inch pan and do 8 eggs. You can do 6 eggs or you can increase pan size and do 12 eggs 

The post Brussels Sprouts Frittata with Arugula, Purple Potatoes, Manchego appeared first on Spinach Tiger.

I’m reposting this because it’s an easy way to use chicken and your grill while social distancing. Use any kind of potato; I’m using purple, as we love them.

Grilled Chicken Kabobs is that wonderful dish the whole family can help prepare. Much of this can be prepped the night before. You can cut the chicken into 2 inch pieces, semi-cook the brussels and potatoes.

Once prep is finished, these go on the grill for about 7 to 9 minutes.  I use a quality extra virgin olive oil before and after with a big squeeze of lemon. As soon as the grilled chicken kabobs come off the grill, they get a nice drizzle of olive oil, a squeeze of lemon and sprinkling of fresh crumbled feta cheese. This could be the time to add another sprinkling of fresh herbs.

Grilled Chicken Kabob Recipe with Herbs, Lemon and Feta Cheese

This grilled chicken kabob recipe will do well with an herb like thyme, rosemary, herbs de provence or even za’atar. I usually have fresh thyme and rosemary all year on my porch and like to use those whenever possible.

Not all chicken is created equally, and I prefer air-chilled versus water chilled, whenever possible. If you are near a Whole Foods and have Amazon Prime, they often have air-chilled on their special. Sometimes its whole chickens; chicken pieces on the bone or boneless breasts. They usually promote one type at a time, and I will stock up.

There was a time we didn’t like boneless chicken breasts because chicken on the bone is tastier, but when the chicken is quality chicken and not over-cooked, it can make the most delicious and family friendly meal.

How to Make Grilled Chicken Kabobs: Questions You May Have

Which skewers to use to make grilled chicken kabobs recipe?

You can use bamboo skewers, but soak them in water for an hour first to prevent burning. If you don’t have time for that put foil on the edges.

You can use metal skewers which are reusable.

How High Should the Heat Be?

Grill directly on heat that is about 400 degrees F. Grilled Chicken Kabobs are best grilled hot and fast. The veggies in this recipe are par-cooked and you don’t want to over-grill the chicken. You can also bake these in the oven at 400 degrees for 15-20 minutes.

What If I can’t get Brussels Sprouts or Purple Potatoes?

Use whatever vegetable you like. Purple potatoes can be substituted with smaller white potatoes. I like the purple potatoes  for these reasons in this post, and because they are just the right size, adding a nice color.

A lot of people put peppers and onions on kabobs. It might surprise you that those aren’t my favorite for kabobs because they don’t tend to cook enough, and I don’t like crunchy peppers. I also avoid putting citrus right next to meat.

What Herbs or Spices Work with the Grilled Kabob Recipe?

I love herbs de provence and za’atar for chicken recipes like these. If you want to use a single , rosemary, thyme, or oregano works well here.

If you’re new here, welcome. Please subscribe to the blog and follow me on instagram.

Take some time to browse through the categories. There are lots of paleo and keto friendly recipes that have been kitchen tested and are easy to make.

More Paleo, Keto Friendly Chicken Recipes from Spinach Tiger

Chicken and Asparagus with Lemon and Pistachios

Low Carb One Pan Chicken with Cauliflower Rice

Low Carb Chicken Picatta with Lemon

Chicken Za’atar with Charred

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Grilled Chicken Kabob Recipe with Potatoes, Brussels Sprouts, Feta

Easy Grilled Chicken Kabobs, paleo friendly.

Course Entree

Cuisine Mediterranean

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 6

Author Angela Roberts

Ingredients

• 1 pound of boneless chicken
• 2 cloves garlic crushed
• Olive oil
• Brussels Sprouts
• Purple Potatoes
• 2 lemons
• herbs de provence
• salt
• pepper
• 2 tablespoons crumbled feta cheese

Instructions

• Cut chicken into cubes.
• Put in bowl with olive oil, garlic and juice of half lemon.
• Season with salt , pepper and marinate at least one hour. I will usually marinate about six hours.
• Prepare skewers. If using bamboo skewers, soak in water for one hour. If you don’t have time wrap tips in foil.
• Trim and cut brussels sprouts. Microwave in a little bit of water for two minutes.
• Cut potatoes in half. Microwave for 3-5 minutes with a tiny bit of water.
• Heat grill to approximately 400 degrees. If using the oven, preheat to 400 degrees f.
• Skewer chicken, potatoes, brussels sprouts. Don’t push too tightly together. Drizzle olive oil and a squeeze of lemon juice.
• Grill for 4 to 5 minutes, turning in between. As soon as chicken reaches 165 F. internal temperature, remove.
• Place on plate. Drizzle again with olive oil, a lemon squeeze. Serve with a sprinkling of feta cheese.

The post Grilled Chicken Kabob Recipe with Potatoes, Brussels Sprouts, Feta appeared first on Spinach Tiger.

I had my first red flannel hash a few weeks ago at one of Nashville’s best brunch places, the Old School, and you better believe the next weekend I dicing beets and sweets and making my own.

The colors of red flannel hash brighten the morning and heighten the senses. The flavors of earthy beets, sweet potatoes, and bacon marry together well as a tasty setting for oven fried eggs.

Where did Red Flannel Hash come from?

I thought red flannel hash was a southern thing, but learned it’s actually a dish born 70 years ago in Vermont, originally part of a church fundraising supper. It was made with corned beef, which you could still do, but we in the south just love our bacon! Some say it must be served with eggs; others say this is a supper dish and to be served with beans.

We like it for Saturday brunch, when my mom comes for breakfast and wants her biscuits and well-cooked eggs. I have just enough time for fuss and get festive.

Oven Fried Eggs are Perfect for Red Flannel Hash

There are a number of ways to make this hash. Aside from choosing corned beef or bacon, you can mix up your ratio of beets to sweets, substitute white potatoes for sweets, or even purple potatoes which I added the second time I made red flannel hash.

Shallots add the best flavor boost, but red onion will work also. Once the hash is made, add your eggs and stick it in the oven for about seven minutes until the eggs are oven baked, or bake the eggs separately using this recipe.

A few years ago I discovered sunny side up eggs can be made in the oven. 

You can also oven bake your bacon, the same time you roast the vegetables.

The nice thing about red flannel hash is making it your own! The first time I made it I did oven fried the eggs separately and made my famous southern fluffy biscuits. 

You can get everything ready a day in advance by prepping your veggies!

More Egg Recipe from Spinach Tiger

More Whole 30 Recipe from Spinach Tiger

More Red Beet Recipes from Spinach Tiger

Perfect Poached Eggs

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Red Flannel Hash with Oven Fried Eggs

Red Flannel Hash, a colorful medley of red beets, potatoes, and bacon, with our secret technique for oven fried sunny side up eggs,

Course Breakfast

Cuisine American

Prep Time 40 minutes minutes

Total Time 40 minutes minutes

Servings 4

Author Angela Roberts

Ingredients

• 2 red beets can be mixed in color
• 1 small sweet potato
• 4 purple splendor potatoes optional
• 1 to 2 teaspoons olive oil
• 2 shallots
• 2 tablespoons butter
• 2 tablespoons chopped parsley
• 2 cups arugula
• 4 large eggs

Instructions

• Peel beets,dice, bake for 20 minutes or until softened.
• Peel sweet potatoes, dice, bake for 20 minutes.
• Keep beets in separate pile on baking sheet.
• Drizzle oil on vegetables.
• Roast at 400 degrees for about twenty minutes.
• Bake bacon in oven for twenty minutes. (recipe here)
• Dice purple potatoes, (no peeling)
• Dice shallots or onions. Cook in butter until softened.
• Add all vegetables, onion, parsley and arugula to cast iron pan or baking sheet.
• Add eggs.
• Bake for 7 to 10 minutes until eggs are cooked.

The post Red Flannel Hash with Oven Fried Eggs appeared first on Spinach Tiger.

What is an open face frittata? It’s a frittata with fillings placed on the top instead of inside. It’s what happened for me when we were down to two eggs and I was making a quick Sunday brunch for the two of us. I didn’t plan on making this a blog post, but it was a new discovery for me that one could stretch two eggs into a meal and that it seemed worthy to share with you.

Open Face Healthy Frittata with Purple Potatoes and Arugula is full of nutrition.

I’ve made lot of frittatas here at Spinach Tiger. It’s a cornerstone of my big fat healthy food view. Frittatas can be a healthy lunch or a quick dinner, and are a great fall back to the “busy life” dilemma.

Purple potatoes and arugula both have a high anti-oxidant profile. Many studies have shown both to aid in lowering blood pressure.

If you’re new to purple potatoes, let me give me the good news. There is not “potato” guilt. They have a lower glycemic index than white potatoes, and are all around “healthy” food. One half cup of potatoes is only about 12 carbs.  Purple Potaotes are a super food, containing cancer fighting anthocyanin, which gives the potato its brilliant purple color.  I wrote more about the benefits here.

The Process for a Healthy Frittata

I made this healthy frittata with only two eggs (because that’s all we had), but you can increase the ingredients for a larger frittata, just adjust your ingredients accordingly. If you want to bake your frittata, follow these instructions, although I would only do that if I were making a frittata with six or more eggs.

I prepared the toppings first, then took the two minutes it takes to make the eggs. Once the frittata is turned over, I added the cooked ingredients, the cheese and put a lid on it so the cheese would melt.

I think this is a beautiful presentation and I might do more frittatas like this.

This recipe is more of a guide and a new idea. It’s a great way to use any left overs!

You might recall I made a frittata for one, because sometimes it’s just you. Sometimes, it’s a crowd and you can bake a frittata in a baking pan.

Frittata for One

Sheet Pan Frittata for a Crowd

More Frittatas from Spinach Tiger

More Purple Potato Recipes from Spinach Tiger

This site contains affiliate links which earn a small commission, but does not affect your price. See disclosure here. 

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Open Faced Healthy Frittata with Purple Potatoes, Shallots, Arugula

A open faced frittata with purple potatoes and arugula.

Course Entree

Cuisine American

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 2

Author Angela Roberts

Ingredients

• 1 tablespoons butter avocado oil or olive oil (may need less)
• 2 purple potatoes large diced
• 1 shallot small diced
• handful of arugula
• 1/4 corn or peas I used corn off a fresh cob
• 2 to 4 eggs see notes
• 1 ounce of Manchego cheese or cheese of your choice

Instructions

• Heat butter or oil a small non stick frying pan.
• Add potatoes and shallots until potatoes are cooked through.
• Remove to a plate.
• Clean out pan if needed.
• Add more oil or butter in pan.
• Beat eggs. Season with salt and pepper.
• Add to pan. Using a large spatula (like this one), move the eggs to the underneath, from all four corners, east west north south, until there is not much liquid on top and you can flip.
• Using potholders and a flat dish, flip frittata over.
• Add in potatoes, shallots, arugula, and corn over the top.
• Add in cheese. I didn't cover with cheese, just added intermittently. You can use any cheese you like.
• Cover with lid for a minute or two until cheese is melted.
• Serve immediately.

Notes

You can make this larger by adding up to six eggs. You can also bake frittata in oven if you desire.

The post Open Faced Healthy Frittata with Purple Potatoes, Shallots, Arugula appeared first on Spinach Tiger.

Currently I’m crushing on the color purple, and making  purple potatoes recipes a few different ways. These are not the purple  “sweet” potatoes that I made here. These are the beautiful purple potatoes I want put into this veal stew with peas.

I get on food kicks. I’ll find something I like and make it over and over for about a week or two. Dijon Roasted Purple Potatoes is high on my list right now, as they are easy, tasty, beautiful, and make for great leftovers for morning hash!

Potatoes get a bad rap in some circles, but you won’t believe how unfair that is to these jewel colored roots. They have some added health benefits the white guys don’t have.

The dark purple pigment, known as anthocyanin, is a type of phytonutrient that belongs to the flavonoid family. Flavonoids are associated with lowering cholesterol, fighting heart disease, and protecting the body against oxidative stress, which will help you age more gracefully, fight cancer, and protect our brains.

Purple potatoes contain chlorogenic acid which aids in lowering blood pressure. 

The best health benefit I’ve seen so far is from Dr. Michael Gregor, on the lowering effects of inflammation versus the white potato. Watch this 2 1/2 minute video and then run out and buy some purple potatoes.

Easy Recipe for Dijon Roasted Purple Potatoes

Lemon Dijon Roasted Purple Potatoes Recipe

In this recipe for I simply washed, quartered and tossed with garlic, dijon mustard, olive oil, fresh herbs and leeks. Rosemary, and olive oil have also been shown to reduce inflammation, so this recipe is a triple winner.

The Process for Roasting Purple Potatoes

I threw onto a baking pan and roasted for twenty minutes, turning halfway. If you roast them in the same pan as a chicken, add them during those last twenty minutes, or they may turn mushy, but will sop up all those good chicken drippings. One night we roasted them next to a rack of lamb, a perfect duo, as both will be done about the same time.

Another idea for these nifty little purple gems is to toss them with other roasted vegetables such as eggplant, zucchini, green beans, or kale.

In the following recipe, I used the left overs to make a hash and added spinach.

If you like this recipe, you may also like these.

Purple Cabbage Salad

Purple Cauliflower

Purple Lime Roasted Sweet Potato Fries

Purple Potatoes with Blue Cheese

Veal Stew with Onions, Purple Potatoes, Peas

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Dijon Roasted Purple Potatoes

Roasted Purple Potatoes perfect as a side dish for any protein or tossed with other vegetables.

Course Side Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Author Angela Roberts

Ingredients

• 8 purple potatoes
• 1/4 cup olive oil
• 1 tablespoon dijon mustard
• juice of 1/2 lemon
• 1 large garlic clove minced
• 1 leek washing sliced
• fresh herbs such as rosemary lemon thyme, oregano (see notes)
• Optional teaspoon dried herbs if you don't have fresh
• salt
• pepper

Instructions

• Scrub potatoes. Cut in quarters.
• In a mixing bowl, whisk together, lemon juice, olive oil, garlic, dijon mustard.
• Add potatoes, sliced leeks.
• Season with salt and pepper and toss with half of the herbs.
• Roast at 400 degrees F. for twenty minutes. Turn over at 10 minutes.
• Once out of the oven, toss with remaining fresh herbs.

Notes

If using fresh herbs, consider what you are using. 3-4 tablespoons of a mix of fresh herbs is good. If using only rosemary, use less, as it's pungent. If using parsley, you can use as much as you like.

The post Lemon Dijon Roasted Purple Potatoes appeared first on Spinach Tiger.

How do you marry an 8,000 year old root from South America with a cheese from France or Italy? I’m talking about purple potatoes and blue cheese (or gorgonzola).

Both foods are sexy and have a story. The rumor is that blue cheese was discovered in a cave after a young man left his curds and whey for romantic flight. When he returned four days later, the cave possessed just the right amount of damp and dark,  and he was thrilled to find blue cheese.

The purple potatoes have been around for over 8000 years flourishing in the Andean regions of Peru, Bolivia and Equador. Unlike white potatoes, they contain anthocyanin, an antioxidant that boosts the immune system and may prevent certain cancers.  Some farmers have found a way to make purple potatoes in America as purple food is becoming ever so popular. Watch out for purple carrots, purple cauliflower, purple sweet potatoes and all sorts of purple cabbages and lettuce.

Spinach Tiger loves her greens, but purple foods are majestic when it comes to nutrition.

How do you cook them, you ask?  The same way you would make white potatoes, but let’s have a little fun.

These were little gems of potatoes and perfect for a party. I bought these the same week I received the Roquefort from Ile de France. It seemed natural that they should meet.

The Process

I kept the recipe fairly simple.  I simply roasted and removed them from the skin, while still warm. I mixed the potatoes with a little butter, tiny bit of hot milk and sour cream, and a big squeeze of lemon, some salt, pepper and placed them back in their skins. I topped with crumbled blue cheese and rebaked until the cheese was melted. Top with sour cream.

You could take this in many directions,  replacing blue cheese with Cheddar or Gruyere, adding dill or rosemary adding bacon, or chives etc.

I was surprised that the potatoes were different colors, ranging from lavender to sapphire blue to deep purple. I mixed all of them up in one bowl to get one uniform color, but it could have been fun to put out a different colored tray.

After the potatoes are mixed, they are put back into their shells.

Top with blue cheese. You can see you don’t need a lot.

Top with sour cream and a special herb or sea salt. I used Nori Sea Salt.

Other Purple Potato Recipes You Might Enjoy:

Lemon Dijon Roasted Purple Potatoes with Shallots

Purple Potato Frittata

Herby Purple Potatoes  from the Purple Foodie

Purple Smashed Potatoes from Food Wanderings

Blue Cheese and Bacon Purple Potatoes from Eat Drink Smile

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Purple Potatoes with Blue Cheese

Recipe for appetizer of blue cheese stuffed purple potatoes.

Servings 6

Ingredients

• Recipe for Purple Potatoes with Blue Cheese
• 6 Small purple potatoes
• 1/4 cup sour cream plus more for garnish
• 1 tablespoon melted butter
• juice 1/2 lemon
• 2 tablespoons blue cheese
• sea salt pepper
• nori sea salt optional

Instructions

• Roast potatoes at 400 degrees until done (about 20 - 30 minutes) depending on size
• Cut in half and scoop out flesh of potato. Mix with butter, sour cream, salt, pepper, lemon juice.
• Put back into shells. Top with blue cheese. Bake until the blue cheese is melted.
• Dress with dollop of sour cream. I topped with nori sea salt, an option).

The post Purple Potatoes with Blue Cheese appeared first on Spinach Tiger.

I started noticing how much I’m drawn to purple food when I eyed my first purple sweet potato just a few weeks ago at Whole Foods. One of my most popular purple posts is  Purple Sweet Potato Fries.

I then started researching purple food just because I was curious (and google makes it easy), and I discovered that carrots were originally purple and are making a purple come back. You can read more about the history of the carrot here.

Food history is fascinating and puts me in awe of nature and man’s “trial and error” discoveries which we often take for granted. If you could actually comprehend the depth of early man cultivating plant life, you would never again so easily opt for cheese twists when you could chomp on a carrot or eat a bowl of blueberries.

There I go, just assuming you needed to hear that, when you wouldn’t even be reading a blog called “Spinach Tiger” if whole and fresh didn’t appeal to you.

I tend to get  excited about things like red beets, purple cabbage, purple sweet potatoes, blueberries, cherries and purple green beans because I like how I feel when I eat these kinds of foods, and I am grateful to the scientists, farmers and nutritionists who have done the hard work and tell me how smart I am for eating these foods.

Why Eat Purple?
The dark purple pigment, known as anthocyanin, is a type of phytonutrient that belongs to the flavonoid family. Flavonoids are associated with lowering cholesterol, fighting heart disease and protecting the body against oxidative stress, which will help you age more gracefully, fight cancer and protect our brains.

Purple potatoes lower blood pressure, are high in fiber, and are anti-inflammatory. They also taste great.

I will never bore you with health nut benefits and history without delivering some really good food for you to enjoy. There is even cherry chocolate ice cream and a surprise cake coming.

And, just in case you’re wondering what the pansies are doing on this post, these were from my fall garden, and are perfectly edible, although probably not highly nutritional, can add some fun and beauty to a salad or a dessert.

The post Pick a Peck of Purple Foods appeared first on Spinach Tiger.