Spinach and Potato Frittata
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Ingredients
1 pkg (250 g) frozen chopped spinach, thawed and well drained
4 cup frozen hash brown potatoes, thawed
1 cup finely shredded carrot
1/3 cup diced red pepper
1/3 cup chopped green onion or fresh chives
2 tbsp chopped fresh basil or dill (or 2 tsp / 10 mL dried)
8 egg whisked
1/2 cup fat-free mayonnaise
1/2 cup fat-free-sour cream
to taste salt and pepper
cooking spray
Nutritional Facts
Amount Per Serving
190 Calories
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.