Spinach, Onion and Potato Frittata

Photo: Mark Thomas; Styling: Andrea Steinberg

Yield: Serves 4
Cost per Serving: $1.23
Recipe from All You

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Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 341
  • Fat: 21g
  • Saturated fat: 5g
  • Protein: 18g
  • Carbohydrate: 22g
  • Fiber: 4g
  • Cholesterol: 423mg
  • Sodium: 506mg

Ingredients

  • Salt and pepper
  • 2 Yukon gold potatoes (about 12 oz.), diced
  • 3 tablespoons olive oil
  • 1 red onion, thinly sliced
  • 1 10-oz. package frozen chopped spinach, thawed and squeezed dry
  • 8 large eggs, lightly beaten

Preparation

  1. 1. Bring a saucepan of salted water to a boil. Add potatoes and cook until just tender, about 8 minutes. Drain and set aside.
  2. 2. In a 10-inch ovenproof skillet, warm olive oil over medium heat. Add onion and cook, stirring often, until softened, about 5 minutes. Add potatoes and cook, stirring occasionally, until potatoes begin to brown, about 5 minutes. Stir in spinach; season with salt and pepper.
  3. 3. Preheat broiler to high. Pour eggs into skillet, stirring briefly to distribute vegetables. Cook over medium-low heat, sliding a spatula under frittata occasionally to loosen, until set underneath but still wet on top, about 5 minutes.
  4. 4. Place skillet under broiler and cook until top is golden brown, 1 to 2 minutes. Cut into wedges and serve.
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