Spinach and Potato Frittata
Ingredients
1 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.