Frittata with Red Potatoes and Greens

Frittata with Red Potatoes and Greens 800-6425

Eggs are the perfect protein—affordable and healthy, low in calories and saturated fat and high in protein and minerals.  Plus they can stay in the fridge for weeks so they’re always there for you in a pinch.  In this frittata recipe, the potatoes and greens provide great texture and color and make the meal extra nutritious and filling.  Serve it with whole grain English muffins and apple slices.

Frittata with Red Potatoes and Greens

Prep + Cook = 30 minutes

8 servings

3 Tbsp. extra virgin olive oil
1 red onion, quartered top to bottom and thinly sliced
1 ½ lbs. red potatoes, halved and thinly sliced (about 1/4 inch)
½ tsp. dried oregano
¼-1/2 tsp. salt, to taste
1/4 tsp. garlic powder
1/8 tsp. black pepper
4 oz. kale, spinach or other greens, coarsely chopped
8 eggs
3/4 cup crumbled feta cheese
sriracha or salsa, for serving (optional)

Heat a large heavy oven-safe skillet, preferably cast iron, over medium to medium-high heat.  When it is hot, add the oil, and when it is hot add the onions, potatoes, oregano, salt, garlic powder and pepper.  Cook, stirring occasionally, for about 15 minutes until the potatoes and onions are lightly browned and the potatoes are fork tender.  Add the greens to the skillet and sauté them for 5 minutes until they are wilted and tender.  Meanwhile, in a medium bowl, whisk together the eggs and cheese and preheat the broiler.

Pour the eggs over the potato mixture and smooth them with the back of a spatula.  Cook them for 3 – 5 more minutes until the edges of the eggs start to harden.  (Meanwhile, toast the English muffins and slice the fruit, if you are serving them.)  Put the skillet under the broiler for 2 – 3 minutes until the top is browned.  Remove it from the heat, allow it to cool for a couple of minutes, and using a pizza cutter, cut the frittata into 8 slices.  Serve it immediately or refrigerate it for up to 3 days (this is just as delicious served cold or at room temperature as it is when it is hot).

Do Ahead or Delegate:  Quarter and slice the onion, halve and slice the potatoes, combine the dry seasonings, chop the greens, beat and refrigerate the eggs, crumble the cheese if necessary, add it to the eggs and refrigerate, or fully prepare and refrigerate the frittata.

Tip: While still very mild, red potatoes have a slightly more robust flavor than their lighter skinned counterparts.  Additionally, red skinned potatoes absorb flavors well so are a great addition to a wide variety of both hot and cold dishes – they’re perfect for potato salads!

Scramble Flavor Booster: Serve the frittata with hot sauce, such as sriracha or salsa.

Side Dish suggestion:  Lightly toast the English muffins before serving.

Side Dish suggestion:  Slice the apples before serving.  For a simple dessert, serve them with the honey for dipping.

Nutritional Information per Serving (% based upon Daily Values): Calories 230, Total Fat 13g, 20%, Saturated Fat 4.5g, 22%, Cholesterol 198.5mg, 66%, Sodium 312.5mg, 13%, Carbohydrate 18g, 6%, Dietary Fiber 2g, 8%, Sugar 2.5g, Protein 10.5g

Nutrition with side dish(es):
Calories 396, Total Fat: 14g, 22%; Saturated Fat: 5g, 22%; Cholesterol: 199mg, 66%; Sodium: 583mg, 24%; Total Carbohydrate: 53g, 17%; Dietary Fiber: 7g, 27%; Sugar: 12g; Protein: 16g

Healthy family meals on the table in 30 minutes or less!

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3 thoughts on “Frittata with Red Potatoes and Greens

Susan Farrelly says:

I am appreciative for the nutritional info but am confused about what is a serving. Just what is a serving. I use carb counting to help manage type 1 diabetes.. Looking forward to new cookbook

Aviva says:

Susan, the number of servings is on the top right of the recipe, and often we give an approximate serving size. I hope that helps.

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