Onion and red pepper are sautèed until sweet and contrasted with crunchy hash browns. Garlic spiced spinach brings some leafy greens and a healthy dose of Vitamin K to this hearty frittata. This recipe has been adapted from Pat Cooks and Bakes.
- 1 teaspoon butter
- 1 teaspoon olive oil
- 1/4 cup onion, chopped
- 1/4 cup red pepper, diced
- 1 1/2 cups frozen shredded hash browns, thawed
- 1 cup fresh baby spinach leaves
- 1 clove garlic, minced
- 4 eggs
- 1/4 cup nonfat milk
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/4 cup cheddar cheese, shredded*
Heat the oven to 350 degrees.
Heat the butter and olive oil in 9 inch nonstick skillet over medium heat. When butter melts, add the onion and red pepper. Cook for 2-3 minutes, or until vegetables begin to soften.
Add the potatoes and cook 6-8 minutes, or until the potatoes begin to brown. Add the spinach and garlic and cook 1-3 minutes, or until the spinach is wilted.
In a medium bowl beat the eggs, milk, salt and pepper together until smooth. Pour the egg mixture over the potatoes. Cook for 2-3 minutes, lifting edges and allowing uncooked egg to flow underneath intermittently.
Sprinkle with cheddar if using and bake 15-20 minutes, or until set. Cut into 4 wedges to serve.
Spinach Red Pepper Frittata
Servings per Recipe: 4Amount per Serving
Calories from Fat: 64
Total Fat: 7.2g
Saturated Fat: 2.4g
Cholesterol: 214 mg
Dietary Fiber: 1.8g
The U.S. Food and Drug Administration (FDA) recommends 2000 calories a day as a reasonable average guideline for most American adults. Click here to learn how you can use the Monday 2000 to reset the calorie budget you have to spend each day. For specific calorie recommendations based on your age, metabolism and medical history, consult your doctor or nutritionist.