Veggie Frittata with hashbrown crust
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 4
Ingredients
4.0 large Egg, fresh, whole, raw2.0 cup Ore Ida hashbrown3.0 cup Spinach, fresh1.5 oz Bella sun lucid sun dried tomato0.5 tbsp Nutiva organic extra virgin coconut oil0.25 serving Almond Milk Silk Pure Unsweetened all natural original 30 calories/1cup
Directions
Thaw hashbrown and mix with coconut oil Bake at 375 degrees for 10 min Sauté tomatoes and spinach until spinach is wilted Wisk eggs and milk together with salt and pepper Add spinach mix to the hashbrown crust Pour egg mix on top Bake for 30-35 min Let stand 10 min then slice and serve

Serving Size: Serves 4

Number of Servings: 4.0

Recipe submitted by SparkPeople user WILDKIDS222.
Servings Per Recipe: 4
Nutritional Info Amount Per Serving
  • Calories: 161.2
  • Total Fat: 9.6 g
  • Cholesterol: 186.0 mg
  • Sodium: 112.4 mg
  • Total Carbs: 11.0 g
  • Dietary Fiber: 1.9 g
  • Protein: 8.4 g

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