Spinach and Potato Frittata
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
3 Tbsp olive oil1/2 tsp salt1 tsp pepper3 large potatoes, thinly sliced1/2 medium onion, diced2 tsp chopped garlic2 cups chopped spinach3 eggs2 egg whites1 cup skim milk1/2 cup mozzarella, part skim, shredded
Preheat oven to 450, put a large baking sheet in oven to preheat.
In a large bowl, combine 2 Tbsp oil with 1/2 tsp salt and 1/2 tsp pepper. Add the sliced potatoes and toss to coat. Remove the baking sheet from the oven and add the slices in a single layer - do not overlap any of them. Bake for 8 minutes.
Meanwhile, in a large oven proof skillet, heat the remaining Tbsp of oil over medium heat. Add the onion and spinach, saute for 2 minutes, add the garlic and saute for another 2 minutes.
In a large bowl whisk the eggs, milk and remaining 1/2 tsp pepper. Mix in the cheese and the sauteed onion and spinach, set aside.
Spray the skillet with non-stick spray (can also use a deep dish pie plate.
Turn the oven down to 350, remove the potatoes and transfer them to the skillet. Pour the egg mixture over and bake for 30-35 minutes, or until the eggs are set.
Allow to cool for 5 minutes before cutting into wedges. Serve warm or at room temperate.
Number of Servings: 8
Recipe submitted by SparkPeople user CKBYMOMMY.
In a large bowl, combine 2 Tbsp oil with 1/2 tsp salt and 1/2 tsp pepper. Add the sliced potatoes and toss to coat. Remove the baking sheet from the oven and add the slices in a single layer - do not overlap any of them. Bake for 8 minutes.
Meanwhile, in a large oven proof skillet, heat the remaining Tbsp of oil over medium heat. Add the onion and spinach, saute for 2 minutes, add the garlic and saute for another 2 minutes.
In a large bowl whisk the eggs, milk and remaining 1/2 tsp pepper. Mix in the cheese and the sauteed onion and spinach, set aside.
Spray the skillet with non-stick spray (can also use a deep dish pie plate.
Turn the oven down to 350, remove the potatoes and transfer them to the skillet. Pour the egg mixture over and bake for 30-35 minutes, or until the eggs are set.
Allow to cool for 5 minutes before cutting into wedges. Serve warm or at room temperate.
Number of Servings: 8
Recipe submitted by SparkPeople user CKBYMOMMY.
Nutritional Info Amount Per Serving
- Calories: 218.3
- Total Fat: 8.3 g
- Cholesterol: 84.4 mg
- Sodium: 101.0 mg
- Total Carbs: 27.4 g
- Dietary Fiber: 3.4 g
- Protein: 9.5 g
Member Reviews