Fresh Spinach & Red Pepper Frittata
- 2 oz (60 g) part-skim mozzarella cheese (½ cup/125 mL grated)
- 2 oz (60 g) Parmesan cheese (½ cup/125 mL grated), divided
- 1 lb (450 g) russet potatoes, unpeeled (2 medium)
- 1 small onion
- 1 tbsp (15 mL) canola oil
- 1 tsp (5 mL) salt, divided
- 8 eggs
- ⅓ cup (75 mL) milk
- ¼ cup (50 mL) loosely packed fresh basil leaves
- ¼ tsp (2 mL) black pepper
- 2 oz (60 g) fresh baby spinach leaves (about 2 cups/500 mL)
- 1 medium red bell pepper, diced
Preheat the oven to 375°F (190°C). In a small bowl, mix the mozzarella and half of the Parmesan; set aside.
Slice the potatoes and onion into ⅛” (3-mm) thick slices. Stack the onion slices and cut them into quarters.
Heat the oil in the 5-qt. (4.7-L) Nonstick Saute Pan (do not use stainless steel cookware) over medium-high heat for 2 minutes. Place the potatoes and onions into the pan (they will overlap slightly). Sprinkle with ½ tsp (2 mL) of the salt and the remaining Parmesan.
Cook, undisturbed, for 4–5 minutes, or until golden brown. Turn potatoes and onions over; cook an additional 3–4 minutes, or until light golden brown.
Meanwhile, whisk the eggs and milk in a medium mixing bowl. Add the basil, remaining salt, and black pepper to the bowl; mix well.
Top the potato mixture with the spinach and bell pepper. Cook, covered, for 1 minute, or until the spinach wilts slightly. Remove the pan from the heat and pour egg mixture evenly over the vegetables.
Bake, uncovered, 9-11 minutes or until eggs are set.
Remove the pan from the oven. Immediately sprinkle with the cheese mixture.
- 8 servings of 1 wedge each
Nutrients per serving:
U.S. Nutrients per serving: Calories 190, Total Fat 10 g, Saturated Fat 3.5 g, Cholesterol 195 mg, Sodium 540 mg, Carbohydrate 14 g, Fiber 2 g, Protein 13 g, Sugars 2g (Includes 0g Added Sugars)
The potatoes and onions cook first to become the bottom crust of this frittata. It’s important to cook them without stirring so they brown evenly!