Spinach and Potato Frittata

Ingredients

1 pkg (250 g) frozen chopped spinach, thawed and well drained
4 cups (1 L)  frozen hash brown potatoes, thawed
1 cup (250 mL) finely shredded carrot
1/3 cup (75 mL) diced red pepper
1/3 cup (75 mL) chopped green onion or fresh chives
2 tbsp (30 mL) chopped fresh basil or dill (or 2 tsp / 10 mL dried)
8 eggs, whisked
1/2 cup (125 mL) fat-free mayonnaise
1/2 cup (125 mL) fat-free-sour cream
to taste salt and pepper
cooking spray

Directions

Combine spinach, hash brown potatoes, carrot, red pepper, green onion and basil in large bowl. Stir in eggs, mayonnaise and sour cream. Season with salt and pepper. Spray a 9 inch (23 cm) square baking pan with cooking spray. Spread egg mixture in pan. Bake in preheated 350 F (180oC) oven until knife inserted in centre comes out clean, about 35 to 40 minutes.

Tip

Serve warm or cold, as a breakfast frittata, a meatless main dish or a vegetable side dish. Leftovers can be reheated in the microwave.

Makes: 9 servings

Preparation: 15 minutes

Baking: 35 minutes

Nutrients per serving:

Calories: 190
Protein: 8 g
Carbohydrate: 17 g
Fat: 10 g Fibre: 2 g
Sodium: 300 mg