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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 155.3
  • Total Fat: 3.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 11.0 mg
  • Total Carbs: 21.2 g
  • Dietary Fiber: 2.4 g
  • Protein: 8.6 g

View full nutritional breakdown of POTATO, ROCKET AND TOMATO FRITTATA calories by ingredient
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Number of Servings: 4


    • 1lb baby new potatoes
    • 1 tbsp olive oil
    • 1 garlic clove, crushed
    • 2 oz wild rocket (or arugula), divided
    • 6 oz cherry tomatoes, halved
    • 8-12 egg whites, beaten
    • Salt and freshly ground black pepper to taste.


Cut potatoes in half, or into chunks if necessary, then cook in a pot of lightly salted boiling water for 8 to 10 minutes. Drain. Heat oil in a non-stick frying pan. Cook the garlic over low heat for one minute. Scatter the potatoes, half the rocket and the cherry tomatoes into the pan. Pour the eggs on top, season well with salt and freshly
ground black pepper and cook over medium heat for about 5 minutes, until almost set. Use a wooden spatula to lift the frittata so any unset egg can travel to the base of the hot pan. When just set on the bottom, place under a preheated broiler for 2 to 3 minutes to set the top. Scatter the remaining rocket overtop and serve.

Number of Servings: 4

Recipe submitted by SparkPeople user AWENTZ27.

TAGS:  Vegetarian Meals |

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Member Ratings For This Recipe

  • This is a delicious recipe directly out of the Eat-Clean Diet by Tosca Reno. I absolutely love it and it is very versatile. - 2/12/09

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