Potato and Greens Frittata

An easy, tasty meal—for breakfast or any time.

January 7, 2013

You can use sliced Canadian bacon for a lower-fat version of this hearty egg dish.

Serves: 6
Prep:  5 min
Cook: 30 min
Total: 40 min

  • 1½ tablespoons olive oil
  • 2 large sweet onions, thickly sliced
  • 1 teaspoon coarse salt
  • ¼ teaspoon pepper
  • 2 teaspoons balsamic vinegar
  • 1¼ cups cubed (½ inch) cooked potatoes
  • ¾ cup cooked greens, such as mustard or kale, chopped
  • 2 slices bacon, cooked and crumbled (optional)
  • 8 large eggs, beaten

1. Preheat the oven to 350°F.

2. In a 10-inch ovenproof skillet, heat the oil over medium heat. Add the onion slices, 1/2 teaspoon of the salt, and 1/8 teaspoon of the pepper. Cook, turning with tongs, until well browned, about 10 minutes. Sprinkle with the vinegar and cook 1 minute longer.

3. Add the potatoes, greens, bacon (if using), and remaining 1/2 teaspoon salt and 1/8 teaspoon pepper. Pour the eggs over the vegetables and stir to blend. Cook over medium heat until the mixture begins to set, about 3 minutes.

4. Place the skillet in the oven and bake for 15 minutes, or until set. Let stand 5 minutes, then invert onto a platter. Cut into wedges to serve.

Nutritional Facts per serving
Calories     213.8 cal
Fat     11.3 g
Saturated fat     2.9 g
Cholesterol     284.9 mg
Sodium     557.5 mg
Carbohydrates     17.7 g
Total sugars     6.8 g
Dietary fiber     2 g
Protein     11.2 g


Courtesy of the Rodale Healthy Recipe Finder.

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