Spinach and Potato Frittata

9 Servings

prep. time 15 min.

cook time 35 min.

Print Version

Nutrients per Serving

Calories

130

Fat

5 g

Saturated Fat

1.5 g

Trans Fat

0 g

Sodium

270 mg

Carbohydrate

14 g

Fibre

2 g

Sugars

3 g

Protein

8 g

Ingredients

1 pkg

250 g

frozen spinach, chopped, thawed and drained

4 cups

1 L

frozen hash brown potatoes, thawed

1 cup

250 mL

finely shredded carrots

1/3 cup

75 mL

diced red pepper

1/3 cup

75 mL

chopped green onion or fresh chives

2 tbsp

30 mL

chopped fresh basil or dill (or 2 tsp / 10 mL dried basil or dill)

eggs, whisked

1/2 cup

125 mL

fat-free mayonnaise

1/2 cup

125 mL

fat free sour cream

Salt and pepper, to taste

Cooking spray

Method

Combine spinach, hash brown potatoes, carrot, red pepper, green onion or chives and basil or dill in large bowl. Stir in eggs, mayonnaise and sour cream. Season with salt and pepper, to taste. Spray 9-inch (23 cm) square baking pan with cooking spray. Spread egg mixture in pan. Bake in preheated 350°F (180°C) oven until knife inserted in centre comes out clean, about 35 to 40 minutes.

Notes

Serve warm or cold, as a breakfast frittata, a meatless main dish or a vegetable side dish. Leftovers can be reheated in the microwave.

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