Spinach and Potato Frittata
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
- 6 eggs- 2 Tablespoons milk- 1/4 Teaspoon dried marjoram leaves- 1/4 Teaspoon salt- 2 tablespoons of Country Crock Churn Style margarine- 6-7 Small red potatoes, thinkly sliced (2 cups) - 1/4 Teaspoon salt- 1 Cup firmly packed bite-size pieces spinach- 1/4 Cup oil-packed sun-dried tomatoes, drained and sliced- 3 Medium green onions, cut into 1/4 inch pieces- 1/2 Cup shredded Swiss cheese (2 oz)
Servings = 4
1. Beat eggs, milk, marjoram and 1/4 teaspoon salt; set aside.
2. Melt butter in 10 inch nonstick skillet over medium heat. Add potatoes to skillet; sprinkle with 1/4 teaspoon salt. Cover and cook 8-10 minutes, stirring occasionally, until potatoes are tender.
3. Stir in spinach, tomatoes and onions. Cook, stirring occasionally, just until spinach is wilted; reduceheat to low.
4. Carefully pour egg mixture over potato mixture. Cover and cook 6-8 minutes or jut until top is set. Sprinkle with cheese. Cover and cook about 1 minute or until cheese is melted.
Number of Servings: 4
Recipe submitted by SparkPeople user ENADAL.
1. Beat eggs, milk, marjoram and 1/4 teaspoon salt; set aside.
2. Melt butter in 10 inch nonstick skillet over medium heat. Add potatoes to skillet; sprinkle with 1/4 teaspoon salt. Cover and cook 8-10 minutes, stirring occasionally, until potatoes are tender.
3. Stir in spinach, tomatoes and onions. Cook, stirring occasionally, just until spinach is wilted; reduceheat to low.
4. Carefully pour egg mixture over potato mixture. Cover and cook 6-8 minutes or jut until top is set. Sprinkle with cheese. Cover and cook about 1 minute or until cheese is melted.
Number of Servings: 4
Recipe submitted by SparkPeople user ENADAL.
Nutritional Info Amount Per Serving
- Calories: 352.0
- Total Fat: 18.5 g
- Cholesterol: 297.4 mg
- Sodium: 602.1 mg
- Total Carbs: 26.4 g
- Dietary Fiber: 3.4 g
- Protein: 15.6 g
Member Reviews