Potato and Veggie Frittata
If you're looking for a vegetarian meal with family appeal, try this frittata and broccoli duo. The colorful frittata is filled with spinach, potato, and red pepper and topped with melted pepper-Jack cheese.
Ingredients
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1 medium-size all-purpose potato, diced
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2 tablespoons butter
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2 cups packed baby spinach
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2 scallions, trimmed and chopped
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6 eggs
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4 egg whites
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1/2 teaspoon salt
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1/4 teaspoon black pepper
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4 ounces pepper-Jack cheese, shredded
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1/2 cup roasted red pepper, chopped
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1 bag (10 ounces) fresh broccoli flowerets, steamed
Directions
1.
Heat oven to 350 degrees F. Place potatoes in a glass bowl or dish. Add 1/4 cup water; cover with plastic wrap, venting a side. Microwave on HIGH power for 5 minutes.
2.
Melt butter in a 10-inch ovenproof nonstick skillet over medium heat. Add spinach and scallions; cook 4 minutes, until most of the liquid has evaporated.
3.
In large bowl, whisk eggs, egg whites, salt, pepper and half the cheese.
4.
Add red pepper and cooked potato to skillet; heat through. Add egg mixture to skillet and cook 7 minutes, until edge is just set; stir softer mixture in center halfway through cooking.
5.
Remove skillet from heat and sprinkle with remaining cheese. Transfer to oven. Bake at 350 degrees F for 20 minutes or until set. Carefully remove from oven (handle will be hot). Divide in wedges. Serve with cooked broccoli.
Nutrition information
Calories 377, Total Fat 23 g, Saturated Fat 12 g, Cholesterol 365 mg, Sodium 780 mg, Carbohydrate 20 g, Fiber 4 g, Protein 26 g.
Percent Daily Values are based on a 2,000 calorie diet
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