Spinach and Potato Frittata
Mark Snyder
“This dish is not only delicious, but easy to make. I make this for Saturday family brunches and get togethers. It’s a big hit.”
ingredients
- 1 1/2 cups diced peeled red potato (about 6 ounces)
- 6 large egg whites
- 3 large eggs
- 1/4 cup bacon (about 2 slices)
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
- Cooking Spray
- 1/2 cup chopped leek
- 2 tablespoons shredded sharp cheddar cheese
directions
- 1
Preheat oven to 400°.
- 2
Cook the potato in boiling water 5 minutes or until tender; drain.
- 3
Combine egg whites and eggs in a large bowl, stirring with a whisk. Stir in potato, bacon, salt, pepper, and spinach.
- 4
Coat a 9-inchskillet with cooking spray; place over medium-high heat. Add leak; sauté 4 minutes or until tender. Add potato mixture to pan; cook over medium heat 5 minutes or until almost set. Sprinkle with cheese. Bake at 400° for 6 minutes or until set. Let stand 3 minutes; cut into 4 wedges.
Source: Mark Snyder
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