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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.

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 (8) 2 Reviews
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  • Prep Time 15 min
  • Total Time 30 min
  • Servings 4

6
eggs
2
tablespoons milk
1/4
teaspoon dried marjoram leaves
1/4
teaspoon salt
2
tablespoons butter or margarine
1
pound small red potatoes (6 or 7), thinly 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 ounces)

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 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.
  • 2 Stir in spinach, tomatoes and onions. Cook, stirring occasionally, just until spinach is wilted; reduce heat to low.
  • 3 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.

EXPERT TIPS

Expert Tips

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

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 serving
Calories
330
(
Calories from Fat
170),
% Daily Value
Total Fat
19g
19%
(Saturated Fat
9g,
9%
),
Cholesterol
345mg
345%;
Sodium
500mg
500%;
Total Carbohydrate
27g
27%
(Dietary Fiber
3g
3%
),
Protein
14g
14%
;
% Daily Value*:
Iron
14%;
Exchanges:
1 Vegetable; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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