- 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
Spinach Potato Frittata (allrecipes.com)Submitted by: GEM18TAM
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)
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.