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    You are in: Home / Recipes / Spinach and Potato Baked Omelette Recipe
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    Spinach and Potato Baked Omelette

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    Katzen's Note:

    Eggs for dinner - what a novel idea! From Canadian Living's May 2010 issue.

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    Ingredients:

    Serves: 4-6

    Yield:

    Units: US | Metric

    Directions:

    1. 1
      In saucepan of boiling salted water, cook potato until tender, about 10 minutes. Drain and let cool. Cut into 1" chunks.
    2. 2
      Meanwhile, whisk together eggs, flour, baking power, an half the salt; set aside.
    3. 3
      In a 9" nonstick ovenproof skillet, heat half of the oil over medium-high heat; saute garlic for 1 minute. Add spinach; cook, stirring, until wilted and no liquid remains. Transfer to bowl.
    4. 4
      Add remaining oil to skillet; cook onion, stirring occassionally, until softened, about 6 minutes. Add potato; cook, stirring, until softened and starting to brown. Stir in paprika and remaining salt. Stir in spinach and egg mixture. Transfer skillet to 350F oven; bake until firm, about 20 minutes.

    Ratings & Reviews:

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    Nutritional Facts for Spinach and Potato Baked Omelette

    Serving Size: 1 (173 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 302.4
     
    Calories from Fat 152
    50%
    Total Fat 16.9 g
    26%
    Saturated Fat 4.0 g
    20%
    Cholesterol 423.0 mg
    141%
    Sodium 561.3 mg
    23%
    Total Carbohydrate 21.9 g
    7%
    Dietary Fiber 3.2 g
    13%
    Sugars 2.2 g
    9%
    Protein 16.0 g
    32%

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