Rosemary and Veggie Frittata

Ingredients:

• 7 whole eggs
• 2 cups chopped spinach
• 1 large russet potato, peeled and sliced
• 1 cup chopped red bell pepper
• 1 cup sliced white onion
• 2 teaspoons dried rosemary
• 2 teaspoons minced garlic
• 4 ounces reduced fat feta, crumbled
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil, divided

Directions:

1. Sauté potato, onion, bell pepper, and rosemary over medium heat for 10 minutes with less than 1/2 tablespoon oil.
2. Stir in spinach and garlic for 1 minute. Remove from heat.
3. Beat eggs in large bowl. Add vegetables, black pepper, and feta cheese.
4. Preheat broiler.
5. Place cleaned 10” skillet on burner over medium heat. Coat skillet with remaining oil, pour in egg mixture, and cook for 4 minutes.
6. Move skillet to broiler and broil for 3 minutes.
7. Slide frittata onto plate and cut into 6 wedges.

Yield:

6 servings