Frittata - Greek- Style

By mariannefeldman

http://recipes.prevention.com/Recipe/greek-style-frittata.aspx

Ingredients

• 2 C baby spinach leaves
• 1 1/2 C frozen diced potatoes, onions, and peppers (found bagged together in the freezer section)
• 4 large eggs
• 1/2 C crumbled feta cheese
• 1/2 C sliced grape tomatoes
• 1 tbsp olive oil
• 1/4 C nonfat milk
• 1 tsp oregano

Details

Servings 1
Preparation time 10mins
Cooking time 30mins
Adapted from recipes.prevention.com

Preparation

Step 1

Directions

Preheat broiler on low. Meanwhile, heat a medium-size skillet over low. Add spinach and cover until leaves have barely wilted (about 1 minute). Place in a small bowl and set aside. Wipe out pan.

Add olive oil to cleaned skillet and heat over medium. Add potato-vegetable mixture, cover, and cook, turning occasionally, until potatoes are tender but firm (5 to 7 minutes). Set aside.

In a medium bowl, scramble eggs and milk. Add spinach, cheese, tomatoes, oregano, and salt and pepper to taste.

Spray an 8-to 10-inch ovenproof skillet (not nonstick) with cooking spray and place over low heat. Cover bottom evenly with potatoes and pour egg mixture over top. Cook until eggs set (about 10 minutes). Place skillet under broiler for 1 to 2 minutes to finish cooking top of frittata.