• Cooking Time:
  • Servings: 4
  • Preparation Time:


Note: Cover handle of skillet with tin foil before placing in oven.


  • 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.

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