Fresh Spinach and Potato Frittata

fresh spinach


  • 6 eggs
  • 2 tablespoons milk
  • 2 x 1/4 teaspoon salt
  • 2 tablespoons butter
  • 6-7 small red potatoes thinly sliced
  • 1 cup firmly packed bite size spinach
  • 1/4 cup sun dried tomatoes
  • 3 medium green onions, cut into 1/14 in. pieces
  • 1/2 cup shredded cheese (Swiss)


  1. Beat eggs, milk, and 1/4 teaspoon salt.
  2. Melt butter in skillet over medium heat. Add potatoes to skillet; sprinkle with 1/4 tsp salt. Cover and cook 8-10 minutes.
  3. Stir in spinach, tomatoes, and onions. Cook until spinach is wilted. Reduce heat to low.
  4. Carefully pour egg mixture over potato mixture. Cover and cook 6-8 minutes or until top is set. Sprinkle with cheese. Cover and cook about 1 minute or until cheese is melted.


4 servings


Ghosh, Kris. Betty Crocker's Living with Cancer Cookbook, 2002.

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  • Nutrition Tip

    Antioxidant is a classification of nutrients, including vitamins C and E, vitamin A (which is converted from beta-carotene), selenium (a mineral), and a group known as the carotenoids.

    Antioxidants like those found in the spinach in this recipe play a housekeeper's role, "mopping up" free radicals before they get a chance to do harm in your body. These substances are thought to be effective in helping to prevent cancer, heart disease, and stroke.

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