Recipes
Spinach and Potato Frittata
This easy to follow recipe is a popular frittata dish. Ready in under an hour, this versatile frittata makes a great vegetarian brunch, dinner, or cut it into smaller squares and serve as an hors d’oeuvre.
Serves
9
Prep Time
15 min
Cook Time
35 min
Print RecipeIngredients
- 1 pkg (250 g) frozen chopped spinach, thawed and well drained
- 4 cups (1 L) frozen hash brown potatoes, thawed
- 1 cup (250 mL) finely shredded carrots
- ⅓ cup (75 mL) diced red pepper
- ⅓ cup (75 mL) chopped green onion or fresh chives
- 2 tbsp (30 mL) chopped fresh basil or dill (or 2 tsp/10 mL dried basil or dill)
- 8 eggs, whisked
- ½ cup (125 mL) fat free mayonnaise
- ½ cup (125 mL) fat free sour cream
- ⅛ tsp (0.5 mL) salt
- ⅛ tsp (0.5 mL) pepper
Instructions
- Step 1
Preheat oven to 350°F (180°C).
- Step 2
Combine spinach, hash brown potatoes, carrots, red pepper, green onion and basil in large bowl. Stir in eggs, mayonnaise, sour cream, salt and pepper.
- Step 3
Spray 9-inch (23 cm) square baking pan with cooking spray. Spread egg mixture in pan.
- Step 4
Bake in preheated 350°F (180°C) oven until knife inserted in centre comes out clean, 35 to 40 minutes.
Tips
Serve warm or cold, as a breakfast frittata, a meatless main dish or a vegetable side dish. Leftovers can be reheated in the microwave.
Nutrition Facts
| Per serving | |
|---|---|
| Calories | 119 |
| Fat | 5 g |
| Saturated Fat | 2 g |
| Trans Fat | 0 g |
| Carbohydrate | 12 g |
| Fibre | 2 g |
| Sugars | 2 g |
| Protein | 8 g |
| Sodium | 234 mg |
