Looking for a classic Italian dinner? Then check out this frittata made with spinach, eggs and potato – ready in 30 minutes.
Fresh Spinach and New Potato Frittata
- Prep Time 15 min
- Total 30 min
- Servings 4
- Ingredients 11
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)
Instructions
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Step1Beat 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.
-
Step2Stir in spinach, tomatoes and onions. Cook, stirring occasionally, just until spinach is wilted; reduce heat to low.
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Step3Carefully 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
330
Calories
19g
Total Fat
14g
Protein
27g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 serving
- Calories
- 330
- Calories from Fat
- 170
- Total Fat
- 19g
- Saturated Fat
- 9g
- Cholesterol
- 345mg
- Sodium
- 500mg
- Total Carbohydrate
- 27g
- Dietary Fiber
- 3g
- Protein
- 14g
% Daily Value*:
- Iron
- 14%
- 14%
Exchanges:
1 Vegetable; 1 Fat;Tips from the Betty Crocker Kitchens
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