Potato and Veggie Frittata

If you're looking for a vegetarian meal with family appeal, try this frittata and broccoli duo. The colorful frittata is filled with spinach, potato, and red pepper and topped with melted pepper-Jack cheese.

Potato and Veggie Frittata
Servings: 4 Prep 10 mins Bake 20 mins Microwave 5 mins


  • 1 medium-size all-purpose potato, diced
  • 2 tablespoons butter
  • 2 cups packed baby spinach
  • 2 scallions, trimmed and chopped
  • 6 eggs
  • 4 egg whites
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 ounces pepper-Jack cheese, shredded
  • 1/2 cup roasted red pepper, chopped
  • 1 10 ounce bag fresh broccoli flowerets, steamed

Make It

1. Heat oven to 350 degrees F. Place potatoes in a glass bowl or dish. Add 1/4 cup water; cover with plastic wrap, venting a side. Microwave on HIGH power for 5 minutes.

2. Melt butter in a 10-inch ovenproof nonstick skillet over medium heat. Add spinach and scallions; cook 4 minutes, until most of the liquid has evaporated.

3. In large bowl, whisk eggs, egg whites, salt, pepper and half the cheese.

4. Add red pepper and cooked potato to skillet; heat through. Add egg mixture to skillet and cook 7 minutes, until edge is just set; stir softer mixture in center halfway through cooking.

5. Remove skillet from heat and sprinkle with remaining cheese. Transfer to oven. Bake at 350 degrees F for 20 minutes or until set. Carefully remove from oven (handle will be hot). Divide in wedges. Serve with cooked broccoli.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 377, Fat, total (g): 23, chol. (mg): 365, sat. fat (g): 12, carb. (g): 20, fiber (g): 4, pro. (g): 26, sodium (mg): 780, Percent Daily Values are based on a 2,000 calorie diet.