Sun-dried tomato, spinach and potato frittata

Sun-dried tomato, spinach and potato frittata

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Course Free Recipes, Main meals, Vegetarian
Servings 4
Calories 341 kcal

Ingredients
  

  • 50 g sun-dried tomato strips
  • 450 g potatoes, diced into 2cm pieces
  • 1/4 cup skim milk
  • 9 x eggs
  • 50 g low fat grated cheese
  • 2 cup baby spinach leaves
  • 30 g low fat feta

Instructions
 

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

Serving suggestion to make 400 cals

  • Serve with a cup of mixed salad including 20g avocado or a cup of steamed green vegetables.

Nutrition

Calories: 341kcalCarbohydrates: 23gProtein: 22gFat: 14gSugar: 3g
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