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
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.
Serving Size: Serves 4
Number of Servings: 4.0
Recipe submitted by SparkPeople user WILDKIDS222.
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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