Spinach Frittata

6
Servings
10m
Prep Time
20m
Cook Time
30m
Ready In


"This came from the Mayo Clinic website in their diabetic recipes section originally. But of course being me I've tweaked it some for more flavour (it was really very bland) without sacrificing its healthy properties."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (217.7 g)
  • Calories 233
  • Total Fat - 11.4 g
  • Saturated Fat - 4 g
  • Cholesterol - 251.1 mg
  • Sodium - 489.5 mg
  • Total Carbohydrate - 15.7 g
  • Dietary Fiber - 2.5 g
  • Sugars - 2 g
  • Protein - 17.2 g
  • Calcium - 220.4 mg
  • Iron - 3 mg
  • Vitamin C - 16.2 mg
  • Thiamin - 0.1 mg

Step 1

Preheat broiler. Heat half the olive oil in a cast iron skillet (or a skillet with a flameproof handle); add garlic and cook 1 minute.

Step 2

Add spinach leaves and cook until wilted, about 2 minutes. Scrape into a bowl and set aside.

Step 3

Heat the remaining oil in the skillet; add onion and cook 4 minutes or until soft.

Step 4

Add the red pepper, potatoes, herbs, and half of salt and pepper to the skillet; cook about 5 minutes longer or until potatoes are starting to get crisp.

Step 5

Flatten potato layer; broil 4 inches from heat about 2 minutes.

Step 6

Place pan back on burner; spread the spinach mixture evenly over the potato layer.

Step 7

Whisk eggs together with remaining salt and pepper; pour evenly over the spinach.

Step 8

Sprinkle cheese over the top; cook about 3 minutes or until eggs are beginning to set.

Step 9

Place pan under the broiler, about 4 inches from the heat, for 3 minutes or until just starting to brown.

Step 10

Serve in wedges with a salad or vegetable of your choice.

Tips & Variations


No special items needed.

Related