Veggie Frittata

Name: Veggie Frittata
Ingredients: 1 lb. red potatoes; 2 tsp. olive oil; 1 red pepper; 10 oz. baby spinach (about 5 cups); 2 clove garlic; 6 large eggs; 2 large egg whites; 1 medium yellow squash; 1 1/2 oz. Fontina cheese

9 ingredients

15 steps

Ingredients

1 lb. red potatoes
2 tsp. olive oil
1 red pepper
10 oz. baby spinach (about 5 cups)
2 clove garlic
6 large eggs
2 large egg whites
1 medium yellow squash
1 1/2 oz. Fontina cheese

Directions

1

Arrange oven rack 6 inches from heat source; preheat broiler.
2

Place potatoes in microwave-safe large bowl; cover with vented plastic wrap.
3

Microwave on high 6 minutes or until potatoes are fork-tender.
4

In 12-inch nonstick skillet, heat 1 teaspoon oil on medium 1 minute.
5

Add pepper; cook 5 minutes or until tender, stirring.
6

Add to bowl with potatoes.
7

Add spinach and garlic to skillet; cook 4 minutes or until moisture has evaporated, stirring.
8

Add to same bowl.
9

In another large bowl, whisk eggs, egg whites, and 1/4 teaspoon salt until blended.
10

Stir in squash and vegetable mixture until well mixed.
11

Wipe out skillet.
12

Heat remaining oil on medium 1 minute; add egg mixture.
13

Cover; cook 5 minutes or until edges are just set.
14

Top with Fontina and wrap handle with heavy-duty foil.
15

Broil 4 minutes or until golden brown.