Brunch

Potato Spinach Fritatta is for Breakfast.

Potato Spinach Fritatta takes 15 minutes to prepare.

Potato Spinach Fritatta takes 40 minutes to cook.

Potato Spinach Fritatta makes 18 servings.

The ingredients for Potato Spinach Fritatta are:

1 Tb Olive Oil
2 Tb butter
2 large shredded potatoes (cube if not making muffins)
15 oz container ricotta cheese
12 oz grated cheese (I used Gruyere and mozzarella)
8 eggs
1/2 tsp black pepper
1/2-1 tsp kosher salt ( I don't use when cooking for baby/toddler)
fresh basil (1/4-3/4 cup) or a big shake of dry
1 1/2 cup frozen spinach set out to thaw in a strainer

Here is how you make Potato Spinach Fritatta:

Melt butter and oil, cook grated potato until tender (10 mins). Meanwhile prepare the muffin tin/casserole dish by lightly greasing with olive oil and a pastry brush or wadded piece of plastic wrap. Mix ricotta cheese, grated cheeses, eggs, basil, salt and pepper--(the original recipe called for 3 Tb flour, 5 Tb melted butter and 3/4 tsp baking powder to be added at this point, but I often make without!).Place about 2 Tb of cooked potato in each muffin tin and 1 Tb of frozen spinach--this is when you can add other cooked items to the tins--ham, tofu, mushrooms (cooked). Top with a slight 1/4 cup of the egg cheese mixture, I use two large soup spoons to scoop and scrape into the tins. Bake in a 350 oven for 30-40 mins depending on the size of your tins. About an hour for a large casserole dish.Serving Size: makes 18 large muffin tin or 24 regular muffin tin, or casserole dish Number of Servings: 18Recipe submitted by SparkPeople user KGSHERMAN.

The nutritional information for Potato Spinach Fritatta is:

• Servings Per Recipe: 18
• Amount Per Serving
• Calories: 189.3

• Total Fat: 11.4 g
• Cholesterol: 112.7 mg
• Sodium: 150.2 mg
• Total Carbs: 10.1 g
• Dietary Fiber: 1.4 g
• Protein: 12.1 g

Potato Spinach Fritatta is Italian cuisine.

The dietary needs meet for Potato Spinach Fritatta is Vegetarian