Try this Spinach, Red Pepper & Potato Frittata recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 400º F.
In an ovenproof skillet, heat 2 tablespoons olive oil and sauté your diced potatoes, stirring frequently, for 5 minutes, season generously with salt and pepper.
Add water, turn heat up to high and cover potatoes, steaming them for 3-5 minutes, or until water evaporates. Uncover and stir in the middle. Remove potatoes and set aside.
Turn heat down to medium-high and another tablespoon olive oil. Add red peppers and onions and sauté until tender. 5-7 minutes.
During the last, 2-3 minutes, add garlic and spinach (until just wilted).
Place potatoes back in with the spinach, peppers, onions and garlic. Sprinkle with salt and pepper.
In a bowl, beat eggs in a bowl and add milk to make them light and fluffy.
Pour the beaten eggs on top of vegetables and gently swirl the pan so everything is covered evenly.
Cook for 3-5 minutes, until the bottom begins to set, then transfer skillet to oven and bake until eggs are just set, 10-15 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (385g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 188 | ||
Calories from Fat: 37 (20%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.1g | 5 % | |
Saturated Fat 1.7g | 8 % | |
Monounsaturated Fat 1.9g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 10mg | 3 % | |
Sodium 301.8mg | 10 % | |
Potassium 876.5mg | 23 % | |
Total Carbohydrate 28.1g | 8 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 26g | ||
Protein 11.1g | 16 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 188
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