Sun-dried tomato, spinach and potato frittata

Yields4 Servings

Ingredients

 50 g sun-dried tomato strips
 450 g potatoes, diced into 2cm pieces
 ¼ cup skim milk
 9 x eggs
 50 g low fat grated cheese
 2 cups baby spinach leaves
 30 g low fat feta

Directions

1

Either steam potatoes on the stovetop or cook on high in the microwave for approx. 5 mins or until tender.

2

Place sun dried tomatoes, potatoes and spinach in a 12 inch oven proof pan and stir fry until the spinach has wilted.

3

Whisk the eggs and milk together and add to the pan, stirring to level out all the ingredients. Sprinkle the cheeses on top.

4

Bake at 200 degrees for approx. 20 - 25 mins or until frittata is set in the middle.

Serving suggestion to make 400 cals
5

Serve with a cup of mixed salad including 20g avocado.

Nutrition Facts

Servings 4


Amount Per Serving
Calories 341
% Daily Value *
Total Fat 14g22%
Total Carbohydrate 23g8%
Sugars 3g
Protein 22g44%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.