Spinach and Potato Frittata
This easy to follow recipe is a popular frittata dish. Ready in under an hour, this versatile frittata makes a great vegetarian brunch, dinner, or cut it into smaller squares and serve as an hors d’oeuvre.
- Serves:
- 9
- Prep Time:
- 15 min
- Cook Time:
- 35 min
Ingredients
Nutrition Facts
- Calories
- 119
- Fat
- 5 g
- Saturated Fat
- 2 g
- Trans Fat
- 0 g
- Carbohydrate
- 12 g
- Fibre
- 2 g
- Sugars
- 2 g
- Protein
- 8 g
- Sodium
- 234 mg
- Cholesterol
- 0 mg
- 1 pkg (250 g) frozen chopped spinach, thawed and well drained
- 4 cups ( 1 L ) frozen hash brown potatoes, thawed
- 1 cup ( 250 mL ) finely shredded carrots
- ⅓ cup ( 75 mL ) diced red pepper
- ⅓ 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)
- 8 eggs, whisked
- ½ cup ( 125 mL ) fat free mayonnaise
- ½ cup ( 125 mL ) fat free sour cream
- 1/8 tsp ( 0.5 mL ) salt
- 1/8 tsp ( 0.5 mL ) pepper
Instructions
-
Preheat oven to 350°F (180°C).
-
Combine spinach, hash brown potatoes, carrots, red pepper, green onion and basil in large bowl. Stir in eggs, mayonnaise, sour cream, salt and pepper.
-
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, 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.