Brunch

Spinach and Potato Frittata is for Breakfast.

Spinach and Potato Frittata takes 15 minutes to prepare.

Spinach and Potato Frittata takes 20 minutes to cook.

Spinach and Potato Frittata makes 4 servings.

The ingredients for Spinach and Potato Frittata are:

- 6 eggs
- 2 Tablespoons milk
- 1/4 Teaspoon dried marjoram leaves
- 1/4 Teaspoon salt
- 2 tablespoons of Country Crock Churn Style margarine
- 6-7 Small red potatoes, thinkly 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 oz)

Here is how you make Spinach and Potato Frittata:

Servings = 41. Beat eggs, milk, marjoram and 1/4 teaspoon salt; set aside.2. Melt butter in 10 inch nonstick skillet over medium heat. Add potatoes to skillet; sprinkle with 1/4 teaspoon salt. Cover and cook 8-10 minutes, stirring occasionally, until potatoes are tender. 3. Stir in spinach, tomatoes and onions. Cook, stirring occasionally, just until spinach is wilted; reduceheat to low. 4. Carefully pour egg mixture over potato mixture. Cover and cook 6-8 minutes or jut until top is set. Sprinkle with cheese. Cover and cook about 1 minute or until cheese is melted. Number of Servings: 4Recipe submitted by SparkPeople user ENADAL.

The nutritional information for Spinach and Potato Frittata is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 352.0

• Total Fat: 18.5 g
• Cholesterol: 297.4 mg
• Sodium: 602.1 mg
• Total Carbs: 26.4 g
• Dietary Fiber: 3.4 g
• Protein: 15.6 g

Spinach and Potato Frittata is Italian cuisine.