Spinach and Potato Frittata

Spinach and Potato Frittata
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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Spinach and Potato Frittata calories by ingredient
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Introduction

I have made a substatution on the potatoes. I used 2 Russet potatoes instead of 6-7 small red potatoes. I have also used frozzen chopped spinach instead of fresh to save time. I also did not include the milk. I have made a substatution on the potatoes. I used 2 Russet potatoes instead of 6-7 small red potatoes. I have also used frozzen chopped spinach instead of fresh to save time. I also did not include the milk.
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)

Directions

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.

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