Omelettes and Fritattas

Low Fat Spinach and Potato Frittata

Ingredients:

1 pkg (250 g) frozen chopped spinach, thawed and well drained
4 cups (1 L) frozen hash brown potatoes, thawed
1 cup (250 mL) finely shredded carrot
1/3 cup (75 mL) diced red pepper
1/3 cup (75 mL) chopped green onion or fresh chives
2 tbsp (30 mL) chopped fresh basil or dill (or 2 tsp/10 mL dried)
8 eggs, whisked
1/2 cup (125 mL) fat-free mayonnaise
1/2 cup (125 mL) fat-free sour cream
Salt and pepper, to taste
Cooking spray

Instructions:

Combine spinach, hash brown potatoes, carrot, red pepper, green onion and basil in large bowl. Stir in eggs, mayonnaise and sour cream. Season with salt and pepper. Spray 9-inch (23 cm) square baking pan with cooking spray. Spread egg mixture in pan. Bake in preheated 350°F (180°C) oven until knife inserted in center comes out clean, about 35 to 40 minutes.

Tip: Serve warm or cold, as a breakfast frittata, a meatless main dish or a vegetable side dish. Leftovers can be reheated in the microwave.

Servings: 9
Preparation: 15 minutes
Baking: 35 minutes

Nutrients per serving:

Calories: 130
Carbohydrate: 14 g
Fat: 5 g
Protein: 8 g
Fibre: 2 g
Sodium: 270 mg