Ingredients for Spinach And Potato Frittata
- 1 tablespoon olive oil
- 1 pound red potatoes, diced
- 5 ounces fresh spinach
- 2 green onions, chopped
- 2 cloves garlic, minced
- salt and pepper, to taste
- 6 large eggs
- 1/4 cup milk
- 1/2 cup shredded cheddar cheese
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How to Make Spinach And Potato Frittata
- Heat 1 tablespoon of olive oil in a 10-inch oven-safe skillet over medium heat.
- Add 1 pound of diced potatoes to the skillet. Cover and cook for 10-12 minutes, or until tender but firm, stirring occasionally.
- Stir in 5 ounces of fresh spinach, 2 chopped green onions, and 2 cloves of minced garlic.
- Season generously with salt and pepper to taste.
- Cook for 1-2 minutes more, until the spinach is wilted.
- In a medium bowl, whisk together 6 large eggs, 1/4 cup of milk, and a pinch of salt and pepper.
- Pour the egg mixture evenly over the vegetables in the skillet.
- Sprinkle 1/2 cup of shredded cheddar cheese over the top.
- Reduce heat to low, cover the skillet, and cook for 5-7 minutes, or until the eggs are set but still slightly moist.
- For a crispier bottom, broil for 1-2 minutes, keeping a close eye to prevent burning.
- Let the frittata rest for a few minutes before cutting into wedges and serving.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
10g
Fat
22g
Carbs
9g
