Ingredients
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3 tsp olive oil divided
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1 large russet potato, peeled and sliced
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1 cup chopped red bell pepper
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1 cup sliced white onion
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2 tsp dried rosemary
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2 cups chopped spinach
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2 tsp minced garlic
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7 large eggs
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1/2 tsp black pepper
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4 oz reduced-fat feta cheese, crumbled
Steps
1
Preheat broiler. Heat 1 tsp olive oil in a skillet and sauté potato, onion, bell pepper, and rosemary over medium heat for 10 min. Stir in spinach and garlic and sauté for 1 min. Remove from heat.
2
Beat eggs in a large bowl. Add black pepper, feta and sautéed vegetables. Wipe the skillet with paper towels and add the remaining 2 tsp oil. Pour in egg-vegetable mixture, and cook over medium heat for 4 min.
3
Transfer skillet to oven and broil for 3 min., or until frittata is set and top is puffy and browned. Slide frittata onto plate and cut into 6 wedges.
Comments
Source: Dana-Farber/Brigham and Women’s Cancer Center