FRESH SPINACH AND NEW POTATO FRITTATA

Fresh Spinach and New Potato Frittata image

Looking for a classic Italian dinner? Then check out this frittata made with spinach, eggs and potato - ready in 30 minutes.

Provided by By Betty Crocker Kitchens

Categories Breakfast

Time 30m

Yield 4

Number Of Ingredients 11

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Ingredients

6 eggs
2 tablespoons milk
1/4 teaspoon dried marjoram leaves
1/4 teaspoon salt
2 tablespoons butter or margarine
1 pound small red potatoes (6 or 7), thinly sliced (2 cups)
1/4 teaspoon salt
1 cup firmly packed bite-size pieces spinach
1/4 cup oil-packed sun-dried tomatoes, drained and sliced
3 medium green onions, cut into 1/4-inch pieces
1/2 cup shredded Swiss cheese (2 ounces)

Steps:

Beat eggs, milk, marjoram and 1/4 teaspoon salt with fork or wire whisk until well mixed; set aside. Melt butter in 10-inch nonstick skillet over medium heat. Cover and cook potatoes and 1/4 teaspoon salt in butter about 8 minutes, stirring occasionally, until potatoes are tender.
Stir in spinach, tomatoes and onions. Cook, stirring occasionally, just until spinach is wilted; reduce heat to low.
Carefully pour egg mixture over potato mixture. Cover and cook about 6 minutes or just until top is set. Sprinkle with cheese. Cover and cook about 1 minute or until cheese is melted.

Nutrition Facts : Calories 330, Carbohydrate 27 g, Cholesterol 345 mg, Fat 1, Fiber 3 g, Protein 14 g, SaturatedFat 9 g, ServingSize 1 serving, Sodium 500 mg