Spinach Feta Frittata with Potatoes
This scrumptious and healthy frittata is not just for breakfast! Enjoy this oh-so-delicious meal any time of the day.
Servings: 4 people
Calories: 293kcal
Ingredients
- 2 tablespoons extra virgin olive oil
- 2 potatoes medium, peeled and diced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 6 eggs
- 1 slice sandwich bread toasted and torn into small pieces
- 2 ounces feta cheese fat-free, crumbled
- 1/2 cup baby spinach fresh
Instructions
- In a medium (recommended size of 11 to 12 inches) saucepan with 1 tablespoon extra virgin olive oil, over medium heat, sautè the potatoes until cooked through, about 15 minutes. Season with 1/4 teaspoon salt and 1/8 teaspoon pepper.
- In a medium bowl, whisk the eggs together. Season with the remaining salt and pepper. Set aside.
- When the potatoes are cooked, transfer them to a bowl. Quickly wipe off the oil from the saucepan with a paper towel, being careful not to burn yourself.
- Over low - medium heat, pour the remaining extra virgin olive oil then the eggs.
- Swirl the eggs in the saucepan. Let the uncooked part arrive to the edges to distribute the cooking.
- When the frittata is almost cooked through, add the cooked potatoes on one side of the frittata, then follow with the feta cheese, toast pieces, and the spinach.
- Fold the frittata then serve.
Nutrition
Serving: 0.25of frittata | Calories: 293kcal | Carbohydrates: 23g | Protein: 13g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 253mg | Sodium: 472mg | Fiber: 3g | Sugar: 2g |
| SmartPoints (Freestyle): 7
SmartPoints (Freestyle): 7
SmartPoints (Freestyle): 7