Fresh Spinach and New Potato Frittata

Looking for a classic Italian dinner? Then check out this frittata made with spinach, eggs and potato. Ready in 30 minutes!

  • prep time 15 min
  • total time 30 min
  • ingredients 11
  • servings 4

Ingredients

6
eggs
2
tablespoons milk
1/4
teaspoon dried marjoram leaves
1/4
teaspoon salt
2
tablespoons butter or margarine
1
pound small red potatoes (6 or 7), thinly sliced (2 cups)
1/4
teaspoon salt
1
cup firmly packed bite-size pieces spinach
1/4
cup oil-packed sun-dried tomatoes, drained and sliced
3
medium green onions, cut into 1/4-inch pieces
1/2
cup shredded Swiss cheese (2 ounces)
  • 1 Beat eggs, milk, marjoram and 1/4 teaspoon salt with fork or wire whisk until well mixed; set aside. Melt butter in 10-inch nonstick skillet over medium heat. Cover and cook potatoes and 1/4 teaspoon salt in butter about 8 minutes, stirring occasionally, until potatoes are tender.
  • 2 Stir in spinach, tomatoes and onions. Cook, stirring occasionally, just until spinach is wilted; reduce heat to low.
  • 3 Carefully pour egg mixture over potato mixture. Cover and cook about 6 minutes or just until top is set. Sprinkle with cheese. Cover and cook about 1 minute or until cheese is melted.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 serving
    Calories
    330
    (
    Calories from Fat
    170),
    % Daily Value
    Total Fat
    19g
    19%
    (Saturated Fat
    9g,
    9%
    ),
    Cholesterol
    345mg
    345%;
    Sodium
    500mg
    500%;
    Total Carbohydrate
    27g
    27%
    (Dietary Fiber
    3g
    3%
    ),
    Protein
    14g
    14%
    ;
    % Daily Value*:
    Iron
    14%;
    Exchanges:
    1 Vegetable; 1 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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