Spinach Frittada

from the Mayo Clinic Diet

• Ready In: 45 mins
• Serves: 4
• Yields: 4 4

Ingredients

• 1  teaspoon olive oil, divided
• 1  garlic clove, minced
• 3  cups  Baby Spinach
• 3  eggs
• 4  egg whites
• 3⁄4 teaspoon salt
• 1⁄4 teaspoon black pepper, ground
• 1⁄2 medium onion, yellow
• 1⁄4 cup red bell pepper
• 2  medium potatoes, peeled and shredded
• 2  tablespoons basil, fresh chopped
• 1⁄4 cup mozzarella cheese, part skim, shredded

Directions

1. Preheat oven.
2. In a large non-stick frying pan, heat 1/2 tsp of the olive oil.
3. add garlic and saute until softened, about one minute.
4. Stir in the spinach and cook until it wilts, 1-2 minutes. Transfer to a bowl. Set frying pan aside.
5. In a bowl, whisk together the whole eggs and egg whites. Stir in 1/4 tsp of the salt and pepper and set aside.
6. Add remainder of olive oil to the frying pan and heat.
7. Stir in the remaining 1/2 tsp of salt, the bell pepper and the potatoes and cook until the potatoes begin to brown but are still tender-crisp, 4-5 minutes.
8. Spread the potatoes in an even layer in the pan. Spread the spinach evenly over the potatoes. Sprinkle with the basil. Pour in the beaten eggs and sprinkle evenly with the cheese. Cook until slightly set, about 2-3 minutes.
9. Place the pan in the oven (or broiler) until the frittata is brown and puffy and completely set, about 3 minutes.
10. Gently slide onto a warmed serving platter and cut into wedges. Serve immediately.