Fresh Spinach and New Potato Frittata

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

15

Minutes

Total Time

30

Minutes

Makes

4

servings

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)
  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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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)
  • Calories 330
    • (Calories from Fat 170),
  • Total Fat 19g
    • (Saturated Fat 9g,),
  • Cholesterol 345mg;
  • Sodium 500mg;
  • Total Carbohydrate 27g
    • (Dietary Fiber 3g,
  • Protein 14g;
Percent Daily Value*:
    Exchanges:
    • 1 Vegetable;
    • 1 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.