SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 247.8
  • Total Fat: 12.6 g
  • Cholesterol: 193.3 mg
  • Sodium: 209.6 mg
  • Total Carbs: 23.7 g
  • Dietary Fiber: 3.8 g
  • Protein: 11.5 g

View full nutritional breakdown of Spinach Potato Frittata (allrecipes.com) calories by ingredient
Report Inappropriate Recipe

Spinach Potato Frittata (allrecipes.com)

Submitted by: GEM18TAM


Number of Servings: 6

Ingredients

    Ore-Ida Potatoes O'Brien, most of 28 oz. frozen package
    Spinach, fresh, 3 cups torn
    Garlic, 2-3 cloves, finely diced or minced
    Extra Virgin Olive Oil, 2 tbsp
    Portabella Mushrooms, about half of 6 oz package, broken into small pieces
    On-vine Tomatoes, 2 medium whole (2-3/5" dia), seeded and diced
    Egg, fresh, 6 large
    Nonfat milk, 1/3 cup
    Sargento Pepper Jack Shredded Cheese (1/2 cup)

Directions

Preheat oven to 400.

Cook potatoes in olive oil in medium sized cast-iron skillet over medium heat, covered for about 8-10 minutes (until tender but firm). Add mushrooms and any remaining veggies (add spinach in handfuls and add more as it wilts). Add salt, pepper, onion powder, or any other seasonings you like.

Beat the 6 eggs with the milk in a bowl or large measuring cup (for easy pouring). Once all spinach is wilted, pour egg mixture over the veggies, and then sprinkle the cheese over the top. Turn the heat to low, and cook, covered, for about 6-7 minutes. If eggs are not set (too runny), put entire skillet under broiler (or very top rack of oven) for 8-10 minutes. Remove when eggs are firm, and browned if you prefer. Slice and enjoy!

Serving Size: Makes 6 triangles.

Number of Servings: 6

Recipe submitted by SparkPeople user GEM18TAM.






Great Stories from around the Web


Rate This Recipe