Potato and Spinach Frittata
from Family FeaturesDescription
Instead of plain old scrambled eggs - what a
yawn! - whip up this easy frittata with the great flavors of browned potatoes
and cheddar cheese.
Ingredients
- 2 tablespoons olive oil
- 3 cups Wisconsin red potatoes cut in 1/2-inch cubes (about 1 pound)
- 1 teaspoon salt, divided
- 1/4 teaspoon ground black pepper
- 6 cups baby spinach
- 1/2 cup chopped red onion
- 8 eggs
- 1/4 cup shredded cheddar cheese, optional
Preparation
- In large skillet over medium-high heat, heat oil until hot; add potatoes; sprinkle with 1/2 teaspoon of the salt and the pepper; cook, stirring occasionally, until lightly browned, 10 to 12 minutes.
- Add spinach and onion; stir until beginning to wilt, about 1 minute.
- In medium bowl, lightly beat eggs with remaining 1/2 teaspoon salt; gently pour over potatoes. Cook, gently lifting edges with spatula to let uncooked egg flow underneath, until golden on bottom and moist on top, 5 to 7 minutes.
- Lower heat to medium; cover skillet; cook until top is set, about 4 minutes. Sprinkle with cheese. Serve immediately.
Serves
Yield 4 portions
| Calories: | 345g | Total Fat: | 19g | |
| Cholesterol: | Protein: | 18g | ||
| Carbohydrates: | 25g |
