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Ingredients

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Directions

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  • Heat oven to 350 degrees F.

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  • In 10-inch nonstick, ovenproof skillet, heat the butter over medium-high heat. Add the onion; cook, stirring occasionally, until softened, about 5 minutes. Add the sliced potatoes; cook, stirring occasionally, for 5 minutes. Stir in spinach; cook, stirring occasionally, until the spinach is wilted, about 3 minutes.

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  • In a medium-size bowl, whisk together the eggs, milk, salt, ground nutmeg and cayenne until well blended. Stir in 1 cup of the shredded Jarlsberg cheese and the sliced pimiento.

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  • Pour the egg mixture over the potato-spinach mixture in the skillet; cook over medium-low heat until eggs are barely set, about 5 minutes, gently stirring the middle of the mixture about halfway through the cooking. Sprinkle the remaining 1/2 cup shredded Jarlsberg cheese evenly over the top of the frittata.

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  • Place the skillet in the 350 degree F oven and bake, uncovered, until the frittata is golden brown on top and the egg mixture is completely set in the center, about 10 minutes.

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  • To serve, gently slide the frittata onto a serving platter. Cut into 4 equal wedges. Serve the frittata warm or at room temperature. Makes 4 servings.

Nutrition Facts

389 calories; 26 g total fat; 14 g saturated fat; 375 mg cholesterol; 686 mg sodium. 16 g carbohydrates; 3 g fiber; 24 g protein;

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