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Spinach Frittata

  • Category: Recipes
  • Posted On:
  • Written By: Arrowhead Regional Medical Center
Spinach Frittata


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


  • 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