Fresh Spinach & Red Pepper Frittata

Name: Fresh Spinach & Red Pepper Frittata
Yield: 8 servings of 1 wedge each
Ingredients: 2 oz (60 g) part-skim mozzarella cheese (½ cup/125 mL grated); 2 oz (60 g) Parmesan cheese (½ cup/125 mL grated), divided; 1 lb (450 g) russet potatoes, unpeeled (2 medium); 1 small onion; 1 tbsp (15 mL) canola oil; 1 tsp (5 mL) salt, divided; 8 eggs; ⅓ cup (75 mL) milk; ¼ cup (60 mL) loosely packed fresh basil leaves; ¼ tsp (1 mL) black pepper; 2 oz (60 g) fresh baby spinach leaves (2 cups/500 mL); 1 medium red bell pepper, diced

Ingredients

2 oz (60 g) part-skim mozzarella cheese (½ cup/125 mL grated)
2 oz (60 g) Parmesan cheese (½ cup/125 mL grated), divided
1 lb (450 g) russet potatoes, unpeeled (2 medium)
1 small onion
1 tbsp (15 mL) canola oil
1 tsp (5 mL) salt, divided
8 eggs
⅓ cup (75 mL) milk
¼ cup (60 mL) loosely packed fresh basil leaves
¼ tsp (1 mL) black pepper
2 oz (60 g) fresh baby spinach leaves (2 cups/500 mL)
1 medium red bell pepper, diced

Directions

Preheat the oven to 375°F (190°C). In a small bowl, mix the mozzarella and half of the Parmesan; set aside.
Slice the potatoes and onion into ⅛” (3-mm) thick slices. Stack the onion slices and cut them into quarters.
Heat the oil in the 5-qt. (4.7-L) Brilliance Nonstick Saute Pan (do not use stainless steel cookware) over medium-high heat for 2 minutes. Place the potatoes and onions into the pan (they will overlap slightly). Sprinkle with ½ tsp (2 mL) of the salt and the remaining Parmesan.
Cook, undisturbed, for 4–5 minutes, or until golden brown. Turn potatoes and onions over; cook an additional 3–4 minutes, or until light golden brown.
Meanwhile, whisk the eggs and milk in a medium mixing bowl. Add the basil, remaining salt, and black pepper to the bowl; mix well.
Top the potato mixture with the spinach and bell pepper. Cook, covered, for 1 minute, or until the spinach wilts slightly. Remove the pan from the heat and pour egg mixture evenly over the vegetables.
Bake, uncovered, 9-11 minutes or until eggs are set.
Remove the pan from the oven. Immediately sprinkle with the cheese mixture.

Yield:

8 servings of 1 wedge each

Nutrients per serving:

U.S. Nutrients per serving: Calories 190, Total Fat 10 g, Saturated Fat 3.5 g, Cholesterol 195 mg, Sodium 540 mg, Carbohydrate 14 g, Fiber 2 g, Protein 13 g, Sugars 2g (Includes 0g Added Sugars)