Florentine Frittata
Minutes Prep time: 30
Minutes Total time: 30
Servings: 4
Difficulty: Intermediate
Minutes Prep time: 30
Minutes Total time: 30
Servings: 4
Difficulty: Intermediate
PAM® Original No-Stick Cooking Spray
1 cup refrigerated shredded hash brown potatoes
1-1/2 cups chopped baby spinach leaves
1/4 cup chopped yellow onion
1/4 cup chopped green bell pepper
1/8 teaspoon ground black pepper
3 tablespoons grated Parmesan cheese
8 eggs, lightly beaten
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 97 mg | 10% |
Carbohydrate | 12 g | 4% |
Cholesterol | 377 mg | 126% |
Total Fat | 12 g | 19% |
Iron | 2 mg | 10% |
Calories | 219 kcal | 11% |
Sodium | 235 mg | 10% |
Protein | 15 g | 28% |
Saturated Fat | 4 g | 20% |
Sugars | 2 g | 0 |
Vitamin C | 12 mg | 20% |
Spray 10-inch nonstick saute pan with cooking spray; heat over medium heat. Add potatoes; cook 3 to 4 minutes or until hot. Add spinach, onion, bell pepper and black pepper; cook until vegetables are tender, stirring occasionally.
Spread potato mixture evenly in skillet. Sprinkle with cheese. Pour eggs over potato mixture; cover skillet and reduce heat to medium-low. Cook 10 to 15 minutes or until set.
Florentine Frittata