Best 2 Fresh Spinach And New Potato Frittata Recipes
Indulge in a culinary symphony of flavors with our delectable Fresh Spinach and New Potato Frittata. This vibrant dish, brimming with the goodness of spring, is a symphony of textures and tastes. Tender new potatoes, sautéed to golden perfection, mingle harmoniously with vibrant spinach, wilted to a vibrant green. The heartiness of the potatoes and the delicate flavor of the spinach create a compelling contrast, while the addition of aromatic herbs and tangy cheese elevates the frittata to new heights of deliciousness. Baked until golden brown and fluffy, this frittata is a feast for the eyes and a delight for the palate.
Crafted with a medley of fresh ingredients, the Spinach and New Potato Frittata showcases the bounty of the season. Potatoes, a versatile culinary staple, provide a comforting base for this savory dish. Spinach, a leafy green packed with nutrients, lends a vibrant hue and a subtly bitter note that balances the richness of the other ingredients. The herbs, a fragrant ensemble of thyme and parsley, add a touch of aromatic complexity, while the cheese, a blend of sharp cheddar and creamy mozzarella, melts into a gooey, golden embrace.
This versatile frittata can be enjoyed for breakfast, brunch, or lunch. Its portability makes it an ideal companion for picnics or packed lunches. It can also be served as a light dinner, accompanied by a crisp green salad or roasted vegetables. With its symphony of flavors, textures, and colors, the Fresh Spinach and New Potato Frittata is a culinary masterpiece that will tantalize your taste buds and leave you craving more.
FRESH SPINACH AND NEW POTATO FRITTATA
Looking for a classic Italian dinner? Then check out this frittata made with spinach, eggs and potato - ready in 30 minutes.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Beat eggs, milk, marjoram and 1/4 teaspoon salt with fork or wire whisk until well mixed; set aside. Melt butter in 10-inch nonstick skillet over medium heat. Cover and cook potatoes and 1/4 teaspoon salt in butter about 8 minutes, stirring occasionally, until potatoes are tender.
- Stir in spinach, tomatoes and onions. Cook, stirring occasionally, just until spinach is wilted; reduce heat to low.
- Carefully pour egg mixture over potato mixture. Cover and cook about 6 minutes or just until top is set. Sprinkle with cheese. Cover and cook about 1 minute or until cheese is melted.
Nutrition Facts : Calories 330, Carbohydrate 27 g, Cholesterol 345 mg, Fat 1, Fiber 3 g, Protein 14 g, SaturatedFat 9 g, ServingSize 1 serving, Sodium 500 mg
FRESH SPINACH AND NEW POTATO FRITTATA
Number Of Ingredients 11
Steps:
- 1. Beat eggs, milk, marjoram and 1/4 teaspoon salt set aside.2. Melt butter in 10-inch nonstick skillet over medium heat. Add potatoes to skillet sprinkle with 1/4 teaspoon salt. Cover and cook 8 to 10 minutes, stirring occasionally, until potatoes are tender.3. Stir in spinach, tomatoes and onions. Cook, stirring occasionally, just until spinach is wilted reduce heat to low.4. Carefully pour egg mixture over potato mixture. Cover and cook 6 to 8 minutes or just until top is set. Sprinkle with cheese. Cover and cook about 1 minute or until cheese is melted.A NOTE from DR. GHOSHSpinach is a wonderful source of so many nutrients, including folic acid. We need folic acid for all cells to operate properly and to prevent birth defects to the brain and spinal cord of developing unborn babies."After surgery, I was put on a low-residue diet. All of a sudden, green beans and spinach were my only choices for green leafy vegetables. This recipe tastes great even without the onions and tomatoes, which aren't on my low-residue list. I used onion salt to get the onion flavor I like. Frittatas, easy to make and reheat in small slices, are great for grazing!" -ANNE R.NUTRITION FACTS: High in calcium, iron, folic acid, vitamins A and C and potassium good source of fiber1 Serving: Calories 370 (Calories from Fat 170) Fat 19g (Saturated 9g) Cholesterol 345mg Sodium 500mg Potassium 840mg Carbohydrate 37g (Dietary Fiber 4g) Protein 17g % DAILY VALUE: Vitamin A 32% Vitamin C 22% Calcium 20% Iron 18% Folic Acid 18% Magnesium 16% DIET EXCHANGES: 2 Starch, 1 1/2 High-Fat Meat, 1 Vegetable, 1 FatHelpful For These Side Effects: (n), (m)From "Betty Crocker's Living with Cancer Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
Tips:
- Choose fresh, tender spinach: Look for spinach with deep green leaves and no signs of wilting or yellowing.
- Wash the spinach thoroughly: Rinse the spinach several times in cold water to remove any dirt or grit.
- Use a large skillet: A 10-inch skillet is ideal for this recipe. A larger skillet will make it difficult to get a evenly cooked frittata.
- Cook the potatoes until they are tender: The potatoes should be cooked through but still have a little bit of bite to them.
- Use a non-stick skillet or cooking spray: This will help to prevent the frittata from sticking to the pan.
- Don't overcook the frittata: The frittata should be cooked until the eggs are set but still have a slightly wobbly center.
- Let the frittata cool slightly before serving: This will help it to hold its shape when you cut it.
Conclusion:
This fresh spinach and new potato frittata is a delicious and easy-to-make breakfast, lunch, or dinner option. It's packed with healthy ingredients like spinach, potatoes, and eggs, and it's also a good source of protein and fiber. The frittata can be served on its own or with a side of toast or salad.
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