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.