Start on the stovetop, finish in the oven—this frittata is simple and delicious. A light mix of egg whites and egg, tender spinach and chunky potatoes makes this dish a hearty vegetarian meal for breakfast, brunch or dinner. Be sure your nonstick skillet is oven-safe. A well-seasoned cast-iron pan is perfect.
Spinach & Potato Frittata
Ingredients
- 2 teaspoons salted butter
- 6 baby red potatoes (170 grams each), thinly sliced
- 1/2 cup (80 grams) finely chopped red onion
- 5 ounces (140 grams) baby spinach leaves, torn
- 2 teaspoons fresh thyme leaves
- 3 large eggs (50 grams each)
- 6 large egg whites (30 grams each)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper, divided
- 2 tablespoons (28 grams) crumbled goat cheese
Directions
Preheat oven to 350°F.
Melt butter over medium heat. Add potatoes and onion; cook, covered, 10 minutes, stirring occasionally, until potatoes are tender. Add spinach and thyme; cook, covered, 2–3 minutes or until spinach wilts (use tongs to occasionally stir spinach).
Whisk together eggs, salt and 1/4 teaspoon pepper. Pour egg mixture over spinach and potato mixture. Fold gently with a rubber spatula to combine. Cook over medium heat 3 minutes or until edges begin to set. Place in oven.
Bake 10 to 12 minutes, or until frittata is completely cooked. Remove from oven; sprinkle with goat cheese and remaining 1/4 teaspoon pepper. Cut into 6 wedges (remember handle will be hot to the touch). Serve immediately.
Nutrition Information
Serves: 6 | Serving Size: 1/6 of frittata
Per serving: Calories: 228; Total Fat: 5g; Saturated Fat: 3g; Monounsaturated Fat: 2g; Cholesterol: 100mg; Sodium: 346mg; Carbohydrate: 32g; Dietary Fiber: 3g; Sugar: 2g; Protein: 12g
Nutrition Bonus: Potassium: 970mg; Iron: 14%; Vitamin A: 37%; Vitamin C: 64%; Calcium: 8%
Energizing Tips (optional)
- Serve with 1 cup cooked spinach greens for more calories, fiber and vitamins. (Per serving: Calories: 269; Fat: 5g; Carbohydrate: 39g; Dietary Fiber: 7g; Sugar: 3g; Protein: 17g)
- Serve with 1 slice whole-grain toast for more calories, carbs and fiber. (Per serving: Calories: 318; Fat: 6g; Carbohydrate: 50g; Dietary Fiber: 5g; Sugar: 5g; Protein: 16g)
Photo Credit: Julia Rutland
