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Veggie Frittata

  • 4servings
  • 30minutes
  • 320calories

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Source: ca.delish.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B9, B12, H, E
MineralsFluorine, Chromium, Manganese, Calcium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 pound(s) red potatoes , cut into 1/2-inch chunks

  2. 2 teaspoon(s) olive oil

  3. 1 (4- to 6-ounce) red pepper , chopped

  4. 10 ounce(s) baby spinach (about 5 cups)

  5. 2 clove(s) garlic , crushed with press

  6. 6 large eggs

  7. 2 large egg whites

  8. 1 medium yellow squash , shredded

  9. 1 1/2 ounce(s) Fontina cheese , shredded

Instructions Jump to Ingredients ↑

  1. Arrange oven rack 6 inches from heat source; preheat broiler.

  2. Place potatoes in microwave-safe large bowl; cover with vented plastic wrap. Microwave on high 6 minutes or until potatoes are fork-tender.

  3. In 12-inch nonstick skillet, heat 1 teaspoon oil on medium 1 minute. Add pepper; cook 5 minutes or until tender, stirring. Add to bowl with potatoes. Add spinach and garlic to skillet; cook 4 minutes or until moisture has evaporated, stirring. Add to same bowl.

  4. In another large bowl, whisk eggs, egg whites, and 1/4 teaspoon salt until blended. Stir in squash and vegetable mixture until well mixed.

  5. Wipe out skillet. Heat remaining oil on medium 1 minute; add egg mixture. Cover; cook 5 minutes or until edges are just set. Top with Fontina and wrap handle with heavy-duty foil. Broil 4 minutes or until golden brown.

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