Haste's Kitchen Sweet Potato, Spinach and Feta Frittata | Waitrose
Spinach Feta Frittata with Potatoes
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 servings | Serving Size: 1/4 of the finished frittata | Calories: 293 | Total Fat: 16 g | Saturated Fat: 5 g | Trans Fat: 0 g | Carbohydrates: 23 g | Fiber: 3 g | Sugar: 2 g | Protein: 13 g | Cholesterol: 253 mg | Sodium: 472 mg | SmartPoints (Freestyle): 7
- 2 tablespoons extra virgin olive oil
- 2 medium potatoes, peeled and diced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 slice sandwich bread toasted and torn into small pieces
- 6 eggs
- 2 ounces fat free feta cheese, crumbled
- 1/2 cup fresh baby spinach
- In a medium (recommended size of 11 to 12 inches) saucepan with 1 tablespoon extra virgin olive oil, over medium heat, sautè the potatoes until cooked through, about 15 minutes. Season with 1/4 teaspoon salt and 1/8 teaspoon pepper.
- In a medium bowl, whisk the eggs together. Season with the remaining salt and pepper. Set aside.
- When the potatoes are cooked, transfer them to a bowl. Quickly wipe off the oil from the saucepan with a paper towel, being careful not to burn yourself.
- Over low - medium heat, pour the remaining extra virgin olive oil then the eggs.
- Swirl the eggs in the saucepan. Let the uncooked part arrive to the edges to distribute the cooking.
- When the frittata is almost cooked through, add the cooked potatoes on one side of the frittata, then follow with the feta cheese, toast pieces, and the spinach.
Video: SPINACH AND FETA CHEESE FRITTATA WITH ROASTED POTATOES | HELLOFRESH |Cooking With Carolyn
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