Breakfast

Potato, Arugula, and Tomato Fritta is for Breakfast.

Potato, Arugula, and Tomato Fritta takes several minutes to prepare.

Potato, Arugula, and Tomato Fritta takes several minutes to cook.

Potato, Arugula, and Tomato Fritta makes 4 servings.

The ingredients for Potato, Arugula, and Tomato Fritta are:

450g potatoes - prefer baby red potatoes
1 Tbsp Olive Oil
1 Garlic Clove, crushed
50g Arugula (or wild rocket)
175g cherry tomatoes, halved
8-12 egg whites, beaten
Salt & freshly ground pepper to taste.

Here is how you make Potato, Arugula, and Tomato Fritta:

1) Cut potatoes in half or in chunks if necessary, then cook in a pot of lightly salted boiling water for 8-10 minutes.2) Drain.3) Heat oil in a non-stick frying pan.4) Cook the garlic over low heat for one minute.5) Scatter the potatoes, half the arugula, & the tomatoes into the pan.6) Pour the eggs on top, season well with salt & freshly ground black pepper & cook over a medium heat for about five minutes, until almost set.7) Use a spatula to lift the frittata so any unset egg can travel to the base of the hot pan.8) When just set on the bottom, place under a preheated broiler for two to three minutes to set the top.9) Scatter the remaning arugula over top.10) Serve and ENJOY!Serving Size: 4 ServingsNumber of Servings: 4Recipe submitted by SparkPeople user END2WEIGHT.

The nutritional information for Potato, Arugula, and Tomato Fritta is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 158.3

• Total Fat: 3.8 g
• Cholesterol: 0.0 mg
• Sodium: 124.2 mg
• Total Carbs: 20.6 g
• Dietary Fiber: 2.6 g
• Protein: 10.9 g