Spinach-and-Potato Frittata

This little ditty looked amazing but left alot to be desired in taste. Sigh. Too bad.

Spinach-and-Potato Frittata

A frittata is an open-faced omelet. It’s easier to make than traditional omelets because all the ingredients are combined at once so you don’t have to fuss with flipping it over. Leftover cooked potatoes or frozen hash brown potatoes will also work in thi


1 1/2 cups diced peeled baking potato (about 6 ounces)
large egg whites
large eggs
1/4 cup diced Canadian bacon (about 2 slices)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
(10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
 Cooking spray
1/2 cup chopped onion
tablespoons shredded reduced-fat sharp cheddar cheese


Preheat oven to 400°.

Cook the potato in boiling water 5 minutes or until tender; drain.

Combine egg whites and eggs in a large bowl, stirring with a whisk. Stir in potato, Canadian bacon, salt, pepper, and spinach.

Coat a 9-inch cast-iron skillet with cooking spray; place over medium-high heat. Add onion; sauté 4 minutes or until tender. Add potato mixture to pan; cook over medium heat 5 minutes or until almost set. Sprinkle with cheese. Bake at 400° for 6 minutes or until set. Let stand 3 minutes; cut into 4 wedges.


4 servings (serving size: 1 wedge)

Nutritional Information

CALORIES 187(29% from fat); FAT 6.1g (sat 2g,mono 2.2g,poly 0.9g); PROTEIN 17.4g; CHOLESTEROL 175mg; CALCIUM 142mg; SODIUM 704mg; FIBER 3.5g; IRON 2.6mg; CARBOHYDRATE 16.2g