After eight days of Hanukkah, my family definitely gets their yearly fill of latkes served with applesauce and sour cream or Greek yogurt. This year, we still had leftover latkes on hand and I didn’t have the heart to throw them away after all the work that goes into making them. To change things up, I made our Sunday Frittata using the leftover latkes and they turned out amazing!
In less than 20 minutes, I was able to whip up a warm frittata with latkes as the main star. I also added a handful of baby spinach which is a great source of vitamin A, iron, and calcium.
Yield: 4 servings
[ingredients title=”Ingredients”]
- 6 eggs (preferably organic)
- 4-6 latkes
- Handful of baby spinach
- 1/4 cup shredded cheese of choice (optional)
- 1 tbsp. olive oil
[/ingredients][directions title=”Directions”]
- Heat oven to 350 degrees.
- Add olive oil to skillet on medium/high heat.
- Crumble the latkes and line the hot skillet with the crumbled latkes until warm. Check out my recipe for delicious gluten-free latkes that includes a lot of veggies without sacrificing the traditional latke flavor.
- In a separate bowl, beat the eggs and add a splash of water to the egg mixture (this makes eggs fluffy).
- Add the handful of baby spinach on top of the latkes in the skillet until spinach wilts.
- Add the egg mixture to the skillet and cook until the bottom sets, approximately 3-5 minutes.
- Sprinkle cheese on top of the eggs (optional).
- Place the skillet in the oven and bake until the top of the eggs set and cheese melts, approximately 3-5 minutes.
- Enjoy!
[/directions]