Sun-dried tomato, spinach and potato frittata


Yields4 Servings


 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



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


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


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


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

Serving suggestion to make 400 cals

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.