Spinach Red Pepper Frittata


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.

Serves 4

  • 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*

*optional

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.

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Nutrition Information

Spinach Red Pepper Frittata

Servings per Recipe: 4

Amount per Serving

Calories:  150

Calories from Fat:  64

Total Fat:  7.2g

Saturated Fat:  2.4g

Cholesterol:  214 mg

Sodium:  240mg

Potassium:  409mg

Carbohydrates:  13.1g

Dietary Fiber:  1.8g

Protein:  8.4g

Sugars:  2.5g

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