Potato and Herb Frittata

Potato and Herb Frittata
Potato and Herb Frittata

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    tablespoon extra virgin olive oil

  • 3

    large russet potatoes, quartered and thinly sliced

  • 1/2

    yellow onion, chopped

  • 1

    teaspoon garlic, minced

  • 1

    cup spinach, chopped

  • 2

    tablespoons diced chilies

  • 1

    teaspoon dried Italian herbs or oregano

  • Pinch of salt and pepper to taste

  • 8

    eggs

  • 1/3

    cup skim/lowfat milk

Directions

1. Heat 1 tablespoon olive oil in a (10-12” non-stick) skillet over medium heat. Place potatoes in the skillet sautee for approximately 10-15 minutes. Get some great color on the potatoes, but make sure the potatoes are still semi-firm. 2. Mix in the chopped yellow onion, and garlic. Saute for about 5 more minutes. 3. Add in the spinach, allowing to wilt slightly. 4. Season with salt and pepper. Turn the heat to medium low. 5. In a medium bowl, whisk up the eggs milk and salsa, pinch of salt. 6. Gently pour into the skillet over the vegetables. Cook for another 5-7 minutes and finish off under the broiler (on high) for a few minutes until slightly golden brown on top… 7. Serve with a side of salsa and enjoy!

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