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Spinach and Potato Frittata

Spinach and Potato Frittata
Need a gluten free and vegetarian main course? Spinach and Potato Frittata could be an awesome recipe to try. This recipe covers 25% of your daily requirements of vitamins and minerals. This recipe serves 4. One portion of this dish contains approximately 15g of protein, 20g of fat, and a total of 306 calories. A mixture of ground pepper, salt, onion, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the canolan oil you could follow this main course with the Cherry-Apricot Turnovers as a dessert. From preparation to the plate, this recipe takes approximately 1 hour.

Instructions

1
Preheat oven to 450 degrees F. Put a baking sheet into the oven to preheat.
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2
In a large bowl combine 1 tablespoon of the canola oil with 1 teaspoon of salt and 1/4 teaspoon pepper.
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SaltSalt
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3
Add the sliced potatoes to the bowl and toss to coat.
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PotatoPotato
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4
Remove the baking sheet from the oven, and add the potato slices, making sure they are all in a single layer.
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5
Transfer to the oven and bake for 8 minutes.
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6
In a skillet, heat the remaining 2 tablespoons of the oil over medium heat.
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7
Add the onion and saute for 2 minutes. Stir in the garlic and spinach and saute for another 2 minutes.
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8
In a large bowl whisk together the eggs, milk and remaining salt and pepper.
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9
Mix in the cheese and the onion and spinach mixture and set aside.
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10
Spray an oven-proof skillet with nonstick cooking spray. Turn the oven down to 350 degrees F.
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11
Remove the potatoes from the oven and add them to the skillet.
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12
Pour in the egg mixture and transfer the skillet to the oven.
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13
Bake until the eggs have set, about 30 to 35 minutes.
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14
Remove from oven and let cool for 5 minutes.
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15
Serve warm or at room temperature, directly from the skillet.
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DifficultyExpert
Ready In1 h
Servings4
Health Score19
Gluten FreeVegetarian
DietsGluten FreeLacto Ovo Vegetarian
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