Potato and Spinach Frittata

Makes 4
Prep 10 m
Bake 10 m
Cook 18 m



  1. 1 of 6 Heat oven to 350 degrees F.
  2. 2 of 6 In 10-inch nonstick, ovenproof skillet, heat the butter over medium-high heat. Add the onion; cook, stirring occasionally, until softened, about 5 minutes. Add the sliced potatoes; cook, stirring occasionally, for 5 minutes. Stir in spinach; cook, stirring occasionally, until the spinach is wilted, about 3 minutes.
  3. 3 of 6 In a medium-size bowl, whisk together the eggs, milk, salt, ground nutmeg and cayenne until well blended. Stir in 1 cup of the shredded Jarlsberg cheese and the sliced pimiento.
  4. 4 of 6 Pour the egg mixture over the potato-spinach mixture in the skillet; cook over medium-low heat until eggs are barely set, about 5 minutes, gently stirring the middle of the mixture about halfway through the cooking. Sprinkle the remaining 1/2 cup shredded Jarlsberg cheese evenly over the top of the frittata.
  5. 5 of 6 Place the skillet in the 350 degree F oven and bake, uncovered, until the frittata is golden brown on top and the egg mixture is completely set in the center, about 10 minutes.
  6. 6 of 6 To serve, gently slide the frittata onto a serving platter. Cut into 4 equal wedges. Serve the frittata warm or at room temperature. Makes 4 servings.
Nutrition Information for Potato and Spinach Frittata
Servings Per Recipe: 4
Per Serving: 16 g carb., 24 g pro., 375 mg chol., 26 g Fat, total, 686 mg sodium, 389 kcal cal., 14 g sat. fat, 3 g fiber