Sun-dried tomato, spinach and potato frittata
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.