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Potato, spinach & tomato frittata
Potato, spinach & tomato frittata
684kcal Per person
32g Protein
53g Carbs
38g Fat
10g Fiber
Ingredients
- ½ pound potato (227 g)
- 1 tablespoon olive oil (15 ml)
- ¼ red onion
- 2 tomatoes
- 6 handfuls spinach (150 g)
- 2 eggs
- 1 teaspoon oregano, dried (2 g)
- 1 ½ ounce cheddar cheese, shredded (42 g)
Preparing this recipe
- Peel the potatoes and cut them into thin slices or small cubes. Heat the oil in a large skillet over medium heat. Add the potatoes and cook for 10–12 minutes, stirring occasionally, until they are golden brown and tender.
- Meanwhile, slice the onion into thin half-moons and dice the tomatoes. Add the onion to the skillet and sauté for 3–4 minutes, or until softened. Stir in the spinach and cook for about 2 minutes, until wilted. Then add the diced tomatoes and stir to combine.
- In a bowl, beat the eggs and season with salt, pepper and oregano. Pour the egg mixture evenly over the potatoes and vegetables in the skillet.
- Cook the frittata over low heat until the eggs are mostly set, about 5–7 minutes. Gently lift the edges of the frittata with a spatula to let the uncooked eggs flow underneath.
- Sprinkle the top with cheese and allow it to melt.
- Let the frittata cool for a few minutes before slicing into pieces. Serve warm.
Tip van FitChef
1. For a perfectly even texture, you can finish the frittata by placing the skillet under the broiler for 2–3 minutes, until the top is set and lightly golden. Be sure to use an oven-safe skillet.
2. Garnish with fresh oregano.
