Veggie Frittata with hashbrown crust

Veggie  Frittata  with  hashbrown  crust
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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Veggie Frittata with hashbrown crust calories by ingredient


Gluten and dairy free Gluten and dairy free
Number of Servings: 4


    4.0 large Egg, fresh, whole, raw
    2.0 cup Ore Ida hashbrown
    3.0 cup Spinach, fresh
    1.5 oz Bella sun lucid sun dried tomato
    0.5 tbsp Nutiva organic extra virgin coconut oil
    0.25 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.