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Ingredients 2 tablespoons olive oil 6 small red potatoes, sliced 1 cup torn fresh spinach 2 tablespoons sliced green onions 1 teaspoon crushed garlic 1 pinch salt and pepper to taste 6 large eggs eggs ⅓ cup milk ½ cup shredded Cheddar cheese. Low Fat Spinach and Potato Frittata Ingredients: 1 pkg (250 g) frozen chopped spinach, thawed and well drained 4 cups (1 L) frozen hash brown potatoes, thawed 1 cup (250 mL) finely shredded carrot 1/3 cup (75 mL) diced red pepper 1/3 cup (75 mL) chopped green onion or fresh chives 2 tbsp (30 mL) chopped fresh basil or dill (or 2 tsp/10 mL dried). Ingredients Salt and pepper 2 Yukon gold potatoes (about 12 oz.), diced 3 tablespoons olive oil 1 red onion, thinly sliced 1 10-oz. package frozen chopped spinach, thawed. Ingredients: 2 tablespoons olive oil 6 small potatoes, thinly sliced 1 cup torn spinach 2 tablespoons green onions, diced 1 clove garlic, minced pinch of salt and pepper 6 large eggs 1/3 cup milk 8 ounces Parmesan cheese, grated 1 tablespoon. Heat olive oil in a medium skillet over medium heat.
Place potatoes in the skillet, cover and cook about 10 minutes until tender but firm. Mix in spinach, green. Spread out the chopped spinach evenly across the top of the potatoes in a single layer. Recover the skillet for 1 minute longer until the spinach is slightly wilted. Uncover the skillet and sprinkle evenly with the crumbled cheese.
Re-beat the eggs, then pour evenly across the top of. Ingredients 1 lb. medium waxy potatoes 1 ⁄ 4 cup olive oil 1 clove garlic, minced 1 small red bell pepper, seeded, and thinly sliced 1 small yellow onion, thinly sliced Kosher salt and freshly ground black pepper, to taste 2 tbsp. thinly sliced basil 8 eggs, beaten 2 cups baby spinach. Spinach Potato Veggie Frittata is perfect when you want brunch for a crowd. Made all the way in a cast iron skillet, its a one pot breakfast (if there’s such a thing ) thats loaded with veggies baked with eggs to a creamy, custard-y texture.
Heat oven to 400° F. Heat 2 tablespoons of the oil in a large ovenproof nonstick skillet over medium heat. Add the potatoes and onion and cook, tossing occasionally, until the potatoes are tender, 12 to 15 minutes. Step 2 Meanwhile, in a large bowl, whisk together the eggs, ½ teaspoon salt, and ¼ teaspoon pepper.
Heat olive oil in a medium frying pan over medium heat. Place potatoes in the pan, cover and cook about 10 minutes until tender but firm. Mix in spinach, shallots or white onion.
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