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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 262.3
  • Total Fat: 10.7 g
  • Cholesterol: 15.0 mg
  • Sodium: 648.7 mg
  • Total Carbs: 20.2 g
  • Dietary Fiber: 3.0 g
  • Protein: 23.4 g

View full nutritional breakdown of Spinach and Potato Frittata for one (stove top) calories by ingredient
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Spinach and Potato Frittata for one (stove top)

Submitted by: RUBY214

Introduction

This is a no bake stove top version that is quick and easy to make. I guess you could say this is more like an open faced omelet, which is what a frittata is more or less. Although the sodium content may be a little high for some (it is not any worse than a Lean Cuisine), it is a complete and very filling meal for one person that is loaded with much needed vitamins and minerals. This is a no bake stove top version that is quick and easy to make. I guess you could say this is more like an open faced omelet, which is what a frittata is more or less. Although the sodium content may be a little high for some (it is not any worse than a Lean Cuisine), it is a complete and very filling meal for one person that is loaded with much needed vitamins and minerals.
Number of Servings: 1

Ingredients

    3 small fresh mushrooms
    1/8 cup chopped onion
    1/2 cup finely diced potato
    3/4 cup fresh baby spinach
    2 teaspoons Smart Balance Buttery Spread
    1/2 cup Better 'n' Eggs egg substitute
    1/4 cup Cabot Natural Cheddar Cheese 50% Reduced Fat shredded cheese
    salt and pepper to taste

Directions

In a small (8 inch) non-stick saute pan melt 1 1/2 tsp of the "butter". Add onion, potato, & mushrooms. Coat veggies well and saute on medium heat for about 3 minutes, add salt and pepper, mix through the veggies, then throw the spinach on top of the mixture without mixing in yet. Cover pan for another few minutes or so, until the potatoes have softened and the spinach has wilted.

Mix spinach in with other veggies and remove all to a temporary bowl or plate.

In the now empty sauce pan, reduce heat to low. and melt the remaining 1/2 tsp of "butter". Once it is melted, swish around and coat as best as you can. Pour in the egg substitute. Evenly spoon out the vegetable mixture on top of the "egg", and on top of that, spread the shredded cheese. Cover pan and cook on low for a few minutes until the cheese is melted, the "egg" is firmed up and it's edges begin to brown and curl inward. Remove to plate with non-stick spatula.

This is a single serving. You can cut it in half and split it with someone you love (which would reduce the calories, sodium, etc. AND make someone else happy too) and add some fresh yogurt, fruit, and wheat germ to your plate to make a lovely Sunday brunch meal. :)

Number of Servings: 1

Recipe submitted by SparkPeople user RUBY214.






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