Tuesday, 26 August 2014

Spinach & Potato Frittata

Great for any meal of the day, this frittata tastes even better the second day! You can make them in advance, store in the fridge and re-heat in the morning for a quick and healthy breakfast.


Start by peeling one white potato and dicing into fine pieces. Next, chop three green onion stocks and mince one garlic clove.

Heat a skillet with half a teaspoon of olive oil over medium and sauté potatoes, green onions and garlic until tender, approximately 10 minutes. Add sea salt and ground pepper to taste.

Next, chop two and a half cups of baby spinach. You can easily double the amount of spinach but this is all I had on hand. Add spinach to the skillet and heat up for an additional two to three minutes.

Transfer mixture into a greased (cooking spray) ceramic baking dish.

Whisk two large eggs and a quarter cup of skim or almond milk together in a bowl. Add to baking dish.

Top with two teaspoons of shredded asiago cheese.

Bake in the oven for 25 minutes at 350oF. 
Remove from oven, let sit for a few minutes before serving!

Spinach & Potato Frittata 
Makes 1 serving 

1 white potato, peeled and diced
3 green onion stocks, chopped
1 garlic clove, minced
½ tsp extra virgin olive oil
2 ½ cups baby spinach, chopped
2 large eggs
¼ skim milk or almond milk
2 tsp asiago cheese, shredded
sea salt & ground pepper to taste

  1. Preheat oven to 350oF.
  2. Heat up olive oil in a skillet over medium heat. Add potatoes, green onions and garlic. Add salt and pepper to taste.
  3. Cook until potatoes are tender, approximately 10 minutes.
  4. Add in chopped spinach, cook for an additional 2-3 minutes.
  5. Transfer mixture to a greased ceramic baking dish.
  6. In a bowl, whisk together eggs and milk. Pour over mixture in the baking dish.
  7. Top with cheese and bake in the oven for 25 minutes.

Makes one serving. Serving is approximately 310 calories.