2 tablespoons olive oil
1 medium potato, cut into quarters and thinly sliced
1 medium onion, thinly sliced
4 cups chopped rinsed, stemmed spinach (about 5 ounces)
1 tablespoon chopped fresh dill (1 teaspoon dried)
salt1 and ground black pepper to taste
4 large eggs, beaten
1/2 cup grated feta or Swiss cheese
Follow the procedure for the Simple Frittata (see page 292). Add the spinach when the onions have softened and the potatoes are partially tender. When the spinach wilts, stir in the dill, salt if needed, and pepper. Add the eggs and sprinkle on the cheese. Continue to follow the basic instructions. Serve piping hot.
PER SERVING: 295 CALORIES, 13 G PROTEIN, 16.6 G FAT, 23.9 G CARBOHYDRATE, 124 MG SODIUM, 212 MG CHOLESTEROL.
TOTAL TIME
25 minutes
SERVINGS
2
MENU
Try this frittata with Carrot and Parsley Salad (see page 65) or Lemon Tomato Salad (see page 70), and maybe a small bowl of ripe olives to nibble.
This is a fairly substantial frittata with a strong character.
1. If you use feta cheese, very little, if any, additional salt will be necessary.