MAKE AHEAD FRITTATA RECIPES RECIPES

Steps:

• Preheat oven to 400°F. Toss potatoes, shallots, paprika, 1/4 cup oil, and 1 1/2 tsp. salt on a 13x9" rimmed baking sheet or metal baking dish. Bake, tossing halfway through, until potatoes are fork-tender and golden brown, 30–35 minutes. Let cool slightly. Reduce oven temperature to 325°F.
• Whisk eggs, sour cream, mustard, and remaining 1 1/4 tsp. salt in a large bowl. Stir in potato mixture. Line the same sheet you used to roast the potatoes with parchment (don’t worry about washing pan), leaving some overhang on two sides. Grease parchment generously with oil, then pour egg mixture into pan. Bake frittata until center is just set, surface is puffed, and edges are lightly golden brown, 30–35 minutes. Let cool at least 30 minutes.
• Run a knife around the edges of frittata, then use parchment overhang to carefully lift it out of pan and transfer to a cutting board. Let cool to room temperature, then cut into desired shape.
• Do Ahead: Frittata can be made 5 days ahead. Chill whole or in pieces in an airtight container.

Steps:

• Preheat the oven to 350 degrees F. Butter a 2-quart baking dish.
• In a large skillet over medium heat, heat the olive oil. Add the tomatoes and cook, stirring often, for 2 minutes, or until just starting to soften but not yet falling apart. Transfer to a separate dish and set aside.
• Add the the scallions to the pan and cook for about 1 minute, or until softened. Stir in the spinach and salt. Cook, stirring often, until the spinach wilts.
• Remove the pan from the heat and cool for a few minutes. Stir in the crumbled feta cheese.
• In a large bowl, gradually whisk the milk into the sour cream until smooth. Whisk in the eggs, salt and pepper.
• Transfer the spinach filling from the pan into the baking dish and pour the egg mixture over top. Scatter the tomatoes on top of the eggs so they peek out, and sprinkle with the parsley.
• Bake for 40 to 45 minutes, or until the eggs are set.
• Cool the frittata for at least 10 minutes, and cut into 9 servings. Store leftovers in the refrigerator for up to a week, and reheat in the microwave.