POTATO SPINACH FRITTATA
- Servings: 4
- 2 tsp canola oil
- 1 1/2 cups diced red potatoes
- 1/2 cup chopped red onion
- 1 cup baby spinach, roughly chopped
- 1/4 cup parsley, chopped
- 1 1/2 cups liquid egg substitute
- 1/4 cup fat-free milk
- 1/3 cup reduced fat cheese (optional)
Heat oil in a medium skillet with an oven-proof handle. Sauté potatoes and onion until potatoes are just tender—about 10 minutes.
Add chopped spinach and parsley, and cook until spinach wilts.
Combine egg substitute and milk, and pour mixture over vegetables.
Cook (without stirring or lifting the sides) until the sides of the frittata set.
As it begins to set, preheat broiler.
Sprinkle cheese over frittata and place skillet under broiler until eggs are set and cheese is melted—about 1-2 minutes.
Carefully remove skillet from oven.
Cut frittata into four wedges.