Spinach-Tomato Frittata

Spinach-Tomato Frittata Photo
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Servings: 4

 

1 cup Yukon Gold potatoes, diced

8 large eggs

2 tablespoons low-fat milk

4 teaspoons olive oil

2 cups baby spinach, packed

4 ounces goat cheese, crumbled

2 plum tomatoes, sliced

½ teaspoon salt

Freshly ground pepper to taste

2 tablespoons basil, chopped

 

  1. Cook the diced potatoes in simmering water until tender, about 15-20 minutes.
  2. Preheat oven to broiler setting and set rack about 5 inches below the heat.
  3. In a large bowl, whisk together the eggs and milk.
  4. Heat oil in a medium (12-inch) nonstick, oven-safe skillet over medium-high heat. Add potatoes and cook until golden, about 3-4 minutes. Add spinach and sauté until just wilted.
  5. Reduce heat to medium-low and add egg mixture. Cook, stirring occasionally, until egg is somewhat cooked, but still runny.
  6. Top with the cheese and the sliced tomatoes. Transfer skillet to the oven and broil for 2-4 minutes, until top is set and slightly browned.
  7. Let stand for 5 minutes and sprinkle with basil. Season with salt and pepper.

 

Nutrition Information

(For ¼ of recipe) 310 calories; 12 g carbohydrate; 19 g protein; 21 g fat (8 g sat); 1.5 g fiber; 540 mg sodium. Exchanges: 3 medium-fat meats; 1 vegetable; 1 fat; ½ starch.

 

 

Side suggestions: Mixed greens. Top 4 c of bagged mixed greens with 2 sliced plum tomatoes and a drizzle of balsamic vinaigrette. Toasted bread.