Spinach Frittata

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

  • Prep Time 30 min
  • Total Time 60 min
  • Servings 8

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.

Expert Tips

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
110
(
Calories from Fat
60),
% Daily Value
Total Fat
7g
7%
(Saturated Fat
2g,
2%
Trans Fat
0g
0%
),
Cholesterol
165mg
165%;
Sodium
220mg
220%;
Total Carbohydrate
6g
6%
(Dietary Fiber
1g
1%
  Sugars
1g
1%
),
Protein
8g
8%
;
% Daily Value*:
Vitamin A
45%;
Vitamin C
8%;
Calcium
10%;
Iron
8%;
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.