Spinach Frittata

Spinach Frittata

Garden-fresh potatoes, spinach and tomatoes not only add color but nutrition to a brunch favorite.

Prep Time

30

Minutes

Total Time

1:00

Hr:Mins

Makes

8

servings

6
eggs
2
tablespoons milk
1/3
cup freshly shredded Parmesan cheese
1/8
teaspoon garlic powder
1/2
teaspoon dried basil leaves
1/4
teaspoon salt
1/4
teaspoon pepper
6
medium green onions, sliced (6 tablespoons)
2
teaspoons olive or vegetable oil
2
small unpeeled red potatoes, cubed (1 cup)
6
oz fresh spinach, stems removed, leaves torn into bite-size pieces (about 6 cups loosely packed)
5
cherry tomatoes, quartered
  1. In medium bowl, beat eggs and milk with wire whisk. Stir in cheese, garlic powder, basil, salt, pepper and onions.
  2. In 9- to 10-inch nonstick skillet with sloping sides (omelet or crepe pan), heat oil over medium heat. Cook potatoes in oil about 5 minutes, stirring frequently, until tender. Add spinach; cover and cook 1 to 2 minutes or until spinach is wilted.
  3. Reduce heat to low. Spread potatoes and spinach evenly in skillet; top evenly with tomatoes. Pour egg mixture over top. Cover; cook 12 to 15 minutes, lifting edges occasionally to allow uncooked egg mixture to flow to bottom of skillet, until bottom is lightly browned and top is set. Cut into wedges.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
A fruit salad would be the perfect side dish to this frittata.
Want to add an additional vegetable? Add some chopped yellow bell pepper or zucchini slices.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 110
    • (Calories from Fat 60),
  • Total Fat 7g
    • (Saturated Fat 2g,
    • Trans Fat 0g),
  • Cholesterol 165mg;
  • Sodium 220mg;
  • Total Carbohydrate 6g
    • (Dietary Fiber 1g,
    • Sugars 1g),
  • Protein 8g;
Percent Daily Value*:
    Exchanges:
    • 0 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1/2 Fat;
    Carbohydrate Choices:
    • 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.
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