• Home
  • Breakfast
  • Easy Spinach and Potato Frittata Recipe for a Healthy Breakfast
0 0
Easy Spinach and Potato Frittata Recipe for a Healthy Breakfast

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
2 tablespoons olive oil
6 small red potatoes, thinly sliced (i leave mine unpeeled)
1 cup torn fresh spinach
2 tablespoons sliced green onions
1 teaspoon minced garlic
salt and pepper
6 eggs
1/3 cup milk
1/2 cup shredded cheddar cheese

Nutritional information

279.4
Calories
118 g
Calories From Fat
13.1 g
Total Fat
4.5 g
Saturated Fat
197.8 mg
Cholesterol
171.2 mg
Sodium
28.6 g
Carbs
3.1 g
Dietary Fiber
2.5 g
Sugars
12.5 g
Protein
254g
Serving Size

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Easy Spinach and Potato Frittata Recipe for a Healthy Breakfast

Features:
    Cuisine:

    Delicious! I made this for a use up fridge store before heading on vacation lunch. I didn't expect it to be quite so good, but it was really really tasty. I made pretty much as stated and will be making again. Thanks for a great and healthy meal!

    • 60 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Spinach and Potato Frittata, Great for breakfast or brunch as well as a light dinner , Delicious! I made this for a use up fridge store before heading on vacation lunch I didn’t expect it to be quite so good, but it was really really tasty I made pretty much as stated and will be making again Thanks for a great and healthy meal!, Absolutely wonderful! Here are the modifications I’ve incorporated, to rave reviews My preference is for yellow-flesh potatoes, so use those whenever possible Once in the skillet, sprinkle potatoes to taste with black pepper and oregano To avoid burning, I tend to use a medium low heat and cook the potatoes until they are mostly browned on at least 1 side, up to 20 minutes After the spinach has wilted I add 2 sundried tomato halves, julienned and cut crosswise, and 2 TB fresh basil, chopped, in addition to the garlic and green onions; substitute 1/2 cup crumbled feta cheese for the cheddar It takes about 30 minutes for my eggs to set on low heat when covered


    Discover ground-breaking new supplements!    SHOP & SAVE


     

    Steps

    1
    Done

    Heat Olive Oil in a Medium Skillet Over Medium Heat.

    2
    Done

    Place Potatoes in the Skillet, Cover and Cook About 10 Minutes Until Tender but Firm.

    3
    Done

    Mix in Spinach, Green Onions and Garlic.

    4
    Done

    Season With Salt and Pepper.

    5
    Done

    Continue Cooking 1 to 2 Minutes, Until Spinach Is Wilted.

    6
    Done

    in a Medium Bowl, Beat Eggs and Milk.

    7
    Done

    Pour Into Skillet Over the Vegetables.

    8
    Done

    Sprinkle With Cheddar Cheese.

    9
    Done

    Reduce Heat to Low.

    10
    Done

    Cover.

    11
    Done

    Cook 5 to 7 More Minutes or Until Eggs Are Firm.

    12
    Done

    Cut Into Wedges and Serve.

    Avatar Of Max Davis

    Max Davis

    Salad sorceress crafting fresh and flavorful salads that satisfy and nourish.

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    Greek-Style Stuffed Tomatoes And Peppers Recipe (Yemista)
    previous
    Greek-Style Stuffed Tomatoes and Peppers Recipe (Yemista)
    Chocolate Mice
    next
    Chocolate Mice, Aussie Style
    Greek-Style Stuffed Tomatoes And Peppers Recipe (Yemista)
    previous
    Greek-Style Stuffed Tomatoes and Peppers Recipe (Yemista)
    Chocolate Mice
    next
    Chocolate Mice, Aussie Style

    Add Your Comment

    five − one =