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 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) Photo Credit: Julia Rutland
