Spinach and Potato Frittata
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Spinach and Potato Frittata calories by ingredient
Introduction
This is an easy recipe that costs almost anything. Serve along side a waffle with thawed frozen berries on top and finish this easy, low cost meal with a slice or two of turkey bacon or morning star sausage.Substitute the olive oil for canola to cut cost even more
Substitute the fresh spinace for a 10 oz box of frozen, thawed and the water squeezed out, if you want.
Recipe based on one by Sandra Lee. This is an easy recipe that costs almost anything. Serve along side a waffle with thawed frozen berries on top and finish this easy, low cost meal with a slice or two of turkey bacon or morning star sausage.
Substitute the olive oil for canola to cut cost even more
Substitute the fresh spinace for a 10 oz box of frozen, thawed and the water squeezed out, if you want.
Recipe based on one by Sandra Lee.
Number of Servings: 8
Ingredients
-
3 Tbsp olive oil
1/2 tsp salt
1 tsp pepper
3 large potatoes, thinly sliced
1/2 medium onion, diced
2 tsp chopped garlic
2 cups chopped spinach
3 eggs
2 egg whites
1 cup skim milk
1/2 cup mozzarella, part skim, shredded
Directions
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.