Garden-fresh potatoes, spinach and tomatoes not only add color but nutrition to a brunch favorite.
Spinach Frittata
- Prep Time 30 min
- Total 60 min
- Servings 8
- Ingredients 12
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
Instructions
-
Step1In medium bowl, beat eggs and milk with wire whisk. Stir in cheese, garlic powder, basil, salt, pepper and onions.
-
Step2In 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.
-
Step3Reduce 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
110
Calories
7g
Total Fat
8g
Protein
6g
Total Carbohydrate
1g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 110
- Calories from Fat
- 60
- Total Fat
- 7g
- 10%
- Saturated Fat
- 2g
- 11%
- Trans Fat
- 0g
- Cholesterol
- 165mg
- 54%
- Sodium
- 220mg
- 9%
- Potassium
- 320mg
- 9%
- Total Carbohydrate
- 6g
- 2%
- Dietary Fiber
- 1g
- 5%
- Sugars
- 1g
- Protein
- 8g
% Daily Value*:
- Vitamin A
- 45%
- 45%
- Vitamin C
- 8%
- 8%
- Calcium
- 10%
- 10%
- Iron
- 8%
- 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 Choice
1/2Tips from the Betty Crocker Kitchens
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