Recipe by MyRecipes June 2010

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Credit: Mark Thomas; Styling: Andrea Steinberg

Recipe Summary test

prep:
10 mins
cook:
25 mins
total:
35 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring a saucepan of salted water to a boil. Add potatoes and cook until just tender, about 8 minutes. Drain and set aside.

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  • 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.

  • 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.

  • Place skillet under broiler and cook until top is golden brown, 1 to 2 minutes. Cut into wedges and serve.

Nutrition Facts

341 calories; fat 21g; saturated fat 5g; protein 18g; carbohydrates 22g; fiber 4g; cholesterol 423mg; sodium 506mg.
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