Spinach and Potato Frittata with Feta
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Olive Oil, 1 1tspButter, salted, .5 tbspOnions, raw, .5 large, choppedYukon gold Potato, raw, 1 medium, quartered and slicedSpinach, fresh, 2.5 ounces, choppedReduced Fat Feta Cheese, 2.5 oz, crumbledEgg, fresh, 11 largeMilk, 2%, .5 cupThyme, ground, .5 tspsalt and pepper to taste
Preheat oven to 400 degrees.
Heat olive oil in a large oven safe saute over medium heat. When it is warm, add the butter and allow it to melt.
Add the onions, and cook until beginning to soften. Add the potato, and cook, stirring occasionally until the onion and potato begin to brown.
Sprinkle the spinach over the top of the other veggies in the saute pan. Cover the pan for about 3 minutes.
While the veggies are cooking, beat the eggs together with the milk.
Open the pan, stir, and then sprinkle 1/2 the feta cheese over the veggies. Pour the egg mixture gently over the veggies and cheese, topping it with the rest of the feta. Sprinkle with the thyme, adding salt and pepper if you'd like.
Reduce the heat slightly, and cook without stirring for a few minutes, until the egg starts to set on the sides.
Place the pan in the oven, and cook for about 10 minutes, until it is puffed and firm all over.
Remove from oven, allow to cool slightly, and cut into wedges to serve. This is also yummy at room temperature.
Serving Size: 8 wedges
Number of Servings: 8
Recipe submitted by SparkPeople user MISSIFISH.
Heat olive oil in a large oven safe saute over medium heat. When it is warm, add the butter and allow it to melt.
Add the onions, and cook until beginning to soften. Add the potato, and cook, stirring occasionally until the onion and potato begin to brown.
Sprinkle the spinach over the top of the other veggies in the saute pan. Cover the pan for about 3 minutes.
While the veggies are cooking, beat the eggs together with the milk.
Open the pan, stir, and then sprinkle 1/2 the feta cheese over the veggies. Pour the egg mixture gently over the veggies and cheese, topping it with the rest of the feta. Sprinkle with the thyme, adding salt and pepper if you'd like.
Reduce the heat slightly, and cook without stirring for a few minutes, until the egg starts to set on the sides.
Place the pan in the oven, and cook for about 10 minutes, until it is puffed and firm all over.
Remove from oven, allow to cool slightly, and cut into wedges to serve. This is also yummy at room temperature.
Serving Size: 8 wedges
Number of Servings: 8
Recipe submitted by SparkPeople user MISSIFISH.
Nutritional Info Amount Per Serving
- Calories: 164.9
- Total Fat: 10.1 g
- Cholesterol: 268.1 mg
- Sodium: 245.2 mg
- Total Carbs: 6.7 g
- Dietary Fiber: 1.0 g
- Protein: 12.2 g
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