Saturday, October 10, 2015

Cast Iron Potato Spinach Frittata

Recipe from: MyFitnessPal Blog 
  • 2 teaspoons salted butter
  • 6 baby red potatoes (170 grams each), thinly sliced
  • 1/2 cup (80 grams) finely chopped red onion
  • 5 ounces  (140 grams) baby spinach leaves, torn
  • 2 teaspoons fresh thyme leaves
  • 3 large eggs (50 grams each)
  • 6 large egg whites (30 grams each)
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper, divided
  • 2 tablespoons (28 grams) crumbled goat cheese (omit for paleo) 
Preheat oven to 350°F.
Melt butter over medium heat. Add potatoes and onion; cook, covered, 10 minutes, stirring occasionally, until potatoes are tender. Add spinach and thyme; cook, covered, 2–3 minutes or until spinach wilts (use tongs to occasionally stir spinach).
Whisk together eggs, salt and 1/4 teaspoon pepper. Pour egg mixture over spinach and potato mixture. Fold gently with a rubber spatula to combine. Cook over medium heat 3 minutes or until edges begin to set. Place in oven.
Bake 10 to 12 minutes, or until frittata is completely cooked. Remove from oven; sprinkle with goat cheese and remaining 1/4 teaspoon pepper. Cut into 6 wedges (remember handle will be hot to the touch). Serve immediately.

Nutrition Information
Serves: 6 |  Serving Size: 1/6 of frittata
Per serving: Calories: 228; Total Fat: 5g; Saturated Fat: 3g; Monounsaturated Fat: 2g; Cholesterol: 100mg; Sodium: 346mg; Carbohydrate: 32g; Dietary Fiber: 3g; Sugar: 2g; Protein: 12g
Nutrition Bonus: Potassium: 970mg; Iron: 14%; Vitamin A: 37%; Vitamin C: 64%; Calcium: 8%

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