Spinach and Potato Frittata

  • Serves: 9
  • Cooking Time: MINS
  • Total Calories: 190 CALS

Nutrients per serving:

  • Protein: 8g
  • Fat: 10g
  • Carbohydrate: 17g

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.

Preparation: 15 minutes

Baking: 35 minutes

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