Spinach Frittata

Ingredients

Serves 4

• 1 teaspoon olive oil
• 1 garlic clove, minced
• 3 cups baby spinach leaves
• 3 whole eggs, plus 4 egg whites
• 1/2 yellow onion, chopped
• 1/4 cup minced red bell pepper
• 2 tablespoons chopped fresh basil
• 2 waxy red or white potatoes, about ¾ pound total weight, peeled and shredded
• 1/4 cup shredded part-skim mozzarella or provolone cheese
• ¼ teaspoons of seasoning salt

Directions

• Preheat the broiler. Position the rack 4 inches from the heat source.
• In a large, nonstick frying pan with a flameproof handle, heat 1/2 teaspoon of the olive oil over medium heat. Add the garlic and saute until softened, about 1 minute. Stir in the spinach and cook until it wilts, 1 to 2 minutes. Transfer to a bowl. Set the frying pan aside.
• In a bowl, whisk together the whole eggs and egg whites. Add the seasoning salt. Set aside.
• Return the frying pan to medium heat and heat the remaining 1/2 teaspoon olive oil. Add the onion and saute until soft and translucent, about 4 minutes. Stir in the remaining 1/2 teaspoon salt, the bell pepper and the potatoes and cook until the potatoes begin to brown but are still tender-crisp, 4 to 5 minutes.
• Spread the spinach evenly over the bottom of the pan. Sprinkle with the basil. Pour in the beaten eggs and sprinkle evenly with the cheese. Cook until slightly set, about 2 to 3 minutes.
• Carefully place the pan under the broiler and broil until the frittata is brown and puffy and completely set, about 3 minutes. Gently slide onto a warmed serving platter and cut into wedges. Serve immediately.

Nutritional analysis per serving

Calories 176
Sodium 611 mg
Total fat 6 g
Total carbohydrate 16 g
Saturated fat 2 g
Dietary fiber 2 g
Monounsaturated fat 3 g
Protein 12 g
Cholesterol 163 mg