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Potato and spinach frittata
Looking for a quick and easy dinner? You can't go past this potato and spinach frittata!
Serves: 4
Time to make: 40 mins
Hands-on time: 10 mins
Ingredients
- 3 medium-sized cooked potatoes, cut in small cubes
- 2 cups baby spinach
- 3 spring onions, finely sliced
- 1 cup grated edam cheese
- garlic salt, ground pepper, dried chilli flakes, to taste
- spray oil
- 6 eggs
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Instructions
- Preheat oven to 180°C. In a bowl mix potatoes, spinach, spring onions, cheese and seasonings together. Transfer to a 20cm lightly oiled quiche or baking dish.
- Whisk eggs and pour over. Press top of mixture with a spoon to compact and remove air bubbles. Bake for about 30 minutes until set and golden.
Nutrition Info (per serve)
-
Calories 278cal
-
Kilojoules 1160kJ
-
Protein 19g
-
Total fat 14g
-
–Saturated fat 7g
-
Carbohydrates 20g
-
–Sugars 3g
-
Dietary fibre 3g
-
Sodium 300mg
-
Calcium 250mg
-
Iron 3mg
Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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I needed a heavier hand with the chilli seasoning, otherwise a very tasty frittata. I held some of the cheese back and sprinkled it on the top after I had pressed it all down into the egg which gave it a nice finish.