Potato & spinach frittata

Potato & spinach frittata

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Looking for a sharp and easy dinner? You cant go considering this vegetarian frittata.

The ingredient of Potato & spinach frittata

  1. 400g coliban (washed) potatoes, peeled, cut into 3cm pieces
  2. 1 tbsp olive oil
  3. 80g baby spinach leaves
  4. 4 eggs
  5. 2 egg whites
  6. 1 garlic clove, crushed
  7. Salt & freshly auditorium showground black pepper

The instruction how to make Potato & spinach frittata

  1. Cook the potato in a large saucepan of salted boiling water for 7-8 minutes or until tender. Drain well.
  2. Heat oil in a 20cm-diameter (base measurement) non-stick frying pan on top of higher than medium-high heat. mount up the potato and cook, stirring occasionally, for 5-6 minutes or until golden. edit heat to medium. Add the baby spinach leaves and cook, stirring occasionally, for 2 minutes or until spinach wilts.
  3. Preheat grill approximately high. trouble together the eggs, egg whites and garlic in a medium jug. Season taking into account bearing in mind salt and pepper.
  4. Pour the egg mix into the pan. Cook for 4-5 minutes or until frittata is set with reference to the edge but yet nevertheless runny in the centre. Cook knocked out preheated grill for 3-4 minutes or until golden brown and just set. Cut into wedges to serve.

Nutritions of Potato & spinach frittata

calories: 184.03 calories
fatContent: 10 grams fat
saturatedFatContent: 2 grams saturated fat
carbohydrateContent: 13 grams carbohydrates
sugarContent:
fibreContent:
proteinContent: 11 grams protein
cholesterolContent:
sodiumContent:

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