Eggs

Spinach and Potato Frittata

  • 1 1/2 cup diced peeled baking potato (about 6 ounces)
  • 6 large egg whites
  • 3 large eggs
  • 1/4 cup diced Canadian bacon (about 2 slices)
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 10-ounce package frozen chopped spinach, thawed, drained, and squeezed dry
  • cooking spray
  • 1/2 cup chopped onion
  • 2 Tbs shredded reduced fat sharp cheddar cheese

Directions

  1. Preheat oven to 400° F
  2. Cook the potato in boiling water 5 minutes or until tender; drain.
  3. Combine egg whites and eggs in a large bowl, stirring with a whisk. Stir in potato, Canadian bacon, salt, pepper, and spinach.
  4. Coat a 9-inch cast-iron skillet with cooking spray; place over medium high heat. Add onion; saute 4 minutes or until tender.
  5. Add potato mixture to pan; cook over medium heat 5 minutes or until almost set. Sprinkle with cheese.
  6. Bake at 400° F for 6 minutes or until set. Let stand 3 minutes; cut into 4 wedges.