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Fresh Spinach and New Potato Frittata |
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Serves: 4 Print this RecipePrep: 15 min Cook: 20 min 6 eggs 2 tablespoons milk 1/4 teaspoon dried marjoram leaves 1/4 teaspoon salt 2 tablespoons butter or margarine 6-7 small red potatoes, thinly sliced (2 cups) 1/4 teaspoon salt 1 cup firmly packed bite-size pieces spinach 1/4 cup oil-packed sun-dried tomatoes, drained and sliced 3 medium green onions, cut into 1/4-inch pieces 1/2 cup shredded swiss cheese (2 ounces) 1. Beat eggs, milk, marjoram and 1/4 teaspoon salt; set aside. 2. Melt butter in 10-inch nonstick skillet over medium heat. Add potatoes to skillet; sprinkle with 1/4 teaspoon salt. Cover and cook 8 to 10 minutes, stirring occasionally, until potatoes are tender. 3. Stir in spinach, tomatoes and onions. Cook, stirring occasionally, just until spinach is wilted; reduce heat to low. 4. Carefully pour egg mixture over potato mixture. Cover and cook 6 to 8 minutes or just until top is set. Sprinkle with cheese. Cover and cook about 1 minute or until cheese is melted. A NOTE from DR. GHOSH Spinach is a wonderful source of so many nutrients, including folic acid. We need folic acid for all cells to operate properly and to prevent birth defects to the brain and spinal cord of developing unborn babies. "After surgery, I was put on a low-residue diet. All of a sudden, green beans and spinach were my only choices for green leafy vegetables. This recipe tastes great even without the onions and tomatoes, which aren't on my low-residue list. I used onion salt to get the onion flavor I like. Frittatas, easy to make and reheat in small slices, are great for grazing!" -ANNE R. NUTRITION FACTS: High in calcium, iron, folic acid, vitamins A and C and potassium; good source of fiber 1 Serving: Calories 370 (Calories from Fat 170); Fat 19g (Saturated 9g); Cholesterol 345mg; Sodium 500mg; Potassium 840mg; Carbohydrate 37g (Dietary Fiber 4g); Protein 17g % DAILY VALUE: Vitamin A 32%; Vitamin C 22%; Calcium 20%; Iron 18%; Folic Acid 18%; Magnesium 16% DIET EXCHANGES: 2 Starch, 1 1/2 High-Fat Meat, 1 Vegetable, 1 Fat Helpful For These Side Effects: (n), (m) From "Betty Crocker's Living with Cancer Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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