Most days feeding your family is just about throwing together some ingredients, but sometimes cooking is about much, much more than that. Passover and Easter are here, and the seasonal themes of freedom, hope, and redemption surround us. We long for freedom and hope even more as we shelter-in-place during these unsettling times. These core beliefs are easily highlighted when cooking for my family this spring. I am striving to provide meals that nourish both my family’s bodies and souls.
For me, true freedom in cooking begins when I can choose healthy, pure ingredients. With my six-ingredient recipes, every ingredient plays a starring role in creating a delicious and healthy meal. That’s why using the best ingredients matter.
A favorite holiday meal at my house is my Potato and Spinach Frittata. It’s versatile enough that you can serve it as breakfast, lunch, or dinner.
- 8 eggs
- ½ cup Whole Milk
- 1 cup red potatoes cut into small cubes
- 1 cup chopped spinach or broccoli
- 1 tsp. garlic salt (you can use kosher salt as well)
- ⅓ cup goat cheese
- Preheat oven to 325 degrees.
- Place eggs in a large bowl and mix on medium speed for 1 minute.
- Add in milk, potatoes, spinach or broccoli, salt and blend for about 30 seconds.
- Pour mixture into greased pie dish, crumble goat cheese over the frittata.
- Bake for 35 minutes, or until the eggs are set in the middle.