Ingredients for Vegetarian Spinach Potato Frittata
- 3 tbsp canola oil
- 1 1/2 tsp salt
- Ground Black Pepper
- Russet Potato
- Yellow Onion
- 2 cloves garlic, minced
- Frozen Chopped Spinach
- 6 large eggs
- Soymilk
- Mozzarella Cheese
- Nonstick Cooking Spray
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How to Make Vegetarian Spinach Potato Frittata
- Preheat oven to 450°F (232°C). Place a baking sheet in the oven to preheat.
- While oven preheats, toss 1 lb. sliced potatoes with 1 tbsp canola oil, 1 tsp salt, and ¼ tsp black pepper in a large bowl.
- Remove the hot baking sheet from the oven and spread the potato slices in a single layer on the sheet.
- Bake for 8 minutes.
- Meanwhile, heat 2 tbsp canola oil in an oven-safe skillet (10-12 inch) over medium heat.
- Add 1 medium onion, chopped, and sauté for 2 minutes.
- Stir in 2 cloves garlic, minced, and 5 oz fresh spinach, chopped. Sauté for another 2 minutes, until spinach wilts.
- In a large bowl, whisk together 6 large eggs, ½ cup soy milk, ½ tsp salt, and ¼ tsp black pepper.
- Stir in ½ cup shredded soy cheese (or dairy cheese of choice) and the cooked onion and spinach mixture.
- Reduce oven temperature to 350°F (177°C).
- Remove the potatoes from the oven and spread them evenly in the bottom of the prepared skillet.
- Pour the egg mixture over the potatoes.
- Bake for 30-35 minutes, or until the eggs are set and the frittata is golden brown.
- Let cool for 5 minutes before slicing and serving. Enjoy warm or at room temperature!
Nutrition Information (Approximate per serving)
Sodium
58 g
Sugar
16g
Fat
21g
Carbs
6g
