Vegetable Frittata

Garden-fresh potatoes, spinach and tomatoes not only add color but nutrition to a brunch favorite.

  • prep time 30 min
  • total time 60 min
  • ingredients 12
  • servings 8

Ingredients

6
eggs
2
tablespoons milk
1/3
cup freshly shredded Parmesan cheese
1/8
teaspoon garlic powder
1/2
teaspoon dried basil leaves
1/4
teaspoon salt
1/4
teaspoon pepper
6
medium green onions, sliced (6 tablespoons)
2
teaspoons olive or vegetable oil
2
small unpeeled red potatoes, cubed (1 cup)
6
oz fresh spinach, stems removed, leaves torn into bite-size pieces (about 6 cups loosely packed)
5
cherry tomatoes, quartered
  • 1 In medium bowl, beat eggs and milk with wire whisk. Stir in cheese, garlic powder, basil, salt, pepper and onions.
  • 2 In 9- to 10-inch nonstick skillet with sloping sides (omelet or crepe pan), heat oil over medium heat. Cook potatoes in oil about 5 minutes, stirring frequently, until tender. Add spinach; cover and cook 1 to 2 minutes or until spinach is wilted.
  • 3 Reduce heat to low. Spread potatoes and spinach evenly in skillet; top evenly with tomatoes. Pour egg mixture over top. Cover; cook 12 to 15 minutes, lifting edges occasionally to allow uncooked egg mixture to flow to bottom of skillet, until bottom is lightly browned and top is set. Cut into wedges.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    110
    (
    Calories from Fat
    60),
    % Daily Value
    Total Fat
    7g
    7%
    (Saturated Fat
    2g,
    2%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    165mg
    165%;
    Sodium
    220mg
    220%;
    Total Carbohydrate
    6g
    6%
    (Dietary Fiber
    1g
    1%
      Sugars
    1g
    1%
    ),
    Protein
    8g
    8%
    ;
    % Daily Value*:
    Vitamin A
    45%;
    Vitamin C
    8%;
    Calcium
    10%;
    Iron
    8%;
    Exchanges:
    0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
    Carbohydrate Choices:
    1/2
    *Percent Daily Values are based on a 2,000 calorie diet.
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