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Spinach-Potato Frittata

Yield 4 servings (serving size: 1 wedge and 1/4 cup sauce)
Prep: 5 minutes; Cook: 15 minutes. If the handle of your skillet isn't ovenproof, wrap it in aluminum foil to protect it from heat damage.

Ingredients

  • 4 large eggs
  • 2 large egg whites
  • 1/3 cup 1% low-fat milk
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon salt
  • 1/8 teaspoon coarsely ground black pepper
  • 2 cups diced potatoes with onion (such as Simply Potatoes)
  • 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
  • 1 teaspoon butter
  • Cooking spray
  • 1/3 cup (1.3 ounces) shredded Asiago cheese
  • 1 cup marinara sauce

Nutrition Information

  • calories 246
  • caloriesfromfat 37 %
  • fat 10.2 g
  • satfat 4.1 g
  • monofat 3.5 g
  • polyfat 1.4 g
  • protein 15.7 g
  • carbohydrate 23.3 g
  • fiber 4.5 g
  • cholesterol 224 mg
  • iron 3.5 mg
  • sodium 722 mg
  • calcium 228 mg

How to Make It

  1. Preheat broiler.

  2. Combine first 6 ingredients in a large bowl; stir with a whisk. Stir in potatoes and spinach.

  3. Melt butter in a large ovenproof skillet coated with cooking spray over medium heat. Add egg mixture to pan, spreading evenly. Cook over medium-low heat 5 minutes or until center is almost set; sprinkle with cheese.

  4. Broil 7 minutes or until top is golden brown. Cut into wedges, and top with marinara sauce.

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