Spinach-Potato Frittata

Prep: 5 minutes; Cook: 15 minutes. If the handle of your skillet isn't ovenproof, wrap it in aluminum foil to protect it from heat damage.

Yield: 4 servings (serving size: 1 wedge and 1/4 cup sauce)

Ingredients

• 4  large eggs
• 2  large egg whites
• 1/3  cup  1% low-fat milk
• 1/2  teaspoon  dried basil
• 1/4  teaspoon  salt
• 1/8  teaspoon  coarsely ground black pepper
• 2  cups  diced potatoes with onion (such as Simply Potatoes)
• 1  (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
• 1  teaspoon  butter
• Cooking spray
• 1/3  cup  (1.3 ounces) shredded Asiago cheese
• 1  cup  marinara sauce

Preparation

Preheat broiler.

Combine first 6 ingredients in a large bowl; stir with a whisk. Stir in potatoes and spinach.

Melt butter in a large ovenproof skillet coated with cooking spray over medium heat. Add egg mixture to pan, spreading evenly. Cook over medium-low heat 5 minutes or until center is almost set; sprinkle with cheese.

Broil 7 minutes or until top is golden brown. Cut into wedges, and top with marinara sauce.

Nutritional Information

Calories:

246 (37% from fat)

Fat:

10.2g (sat 4.1g,mono 3.5g,poly 1.4g)

Protein:

15.7g

Carbohydrate:

23.3g

Fiber:

4.5g

Cholesterol:

224mg

Iron:

3.5mg

Sodium:

722mg

Calcium:

228mg