Fresh Spinach and New Potato Frittata

Looking for a classic Italian dinner? Then check out this frittata made with spinach, eggs and potato – ready in 30 minutes.

Prep Time

Minutes

Total Time

Minutes

Makes

servings

eggs

tablespoons milk

1/4

teaspoon dried marjoram leaves

1/4

teaspoon salt

tablespoons butter or margarine

pound small red potatoes (6 or 7), thinly sliced (2 cups)

1/4

teaspoon salt

cup firmly packed bite-size pieces spinach

1/4

cup oil-packed sun-dried tomatoes, drained and sliced

medium green onions, cut into 1/4-inch pieces

1/2

cup shredded Swiss cheese (2 ounces)

Beat eggs, milk, marjoram and 1/4 teaspoon salt with fork or wire whisk until well mixed; set aside. Melt butter in 10-inch nonstick skillet over medium heat. Cover and cook potatoes and 1/4 teaspoon salt in butter about 8 minutes, stirring occasionally, until potatoes are tender.
Stir in spinach, tomatoes and onions. Cook, stirring occasionally, just until spinach is wilted; reduce heat to low.
Carefully pour egg mixture over potato mixture. Cover and cook about 6 minutes or just until top is set. Sprinkle with cheese. Cover and cook about 1 minute or until cheese is melted.

Makes 4 servings

It's a snap!

Purchase prewashed and bagged spinach to speed preparation for this tasty breakfast, lunch or dinner dish.

Nutrition Information:

1 Serving (1 serving)

Percent Daily Value*:

Exchanges:

*Percent Daily Values are based on a 2,000 calorie diet.