Potato and Spinach Frittata
Delicious and easy to make, this frittata combines both protein and vegetables for a wholesome breakfast or lunch. Customize with your seasonal vegetables or add your favorite meat for a variety of different options!
Dietary Needs:
Ingredients
1 carton or 32 fl oz.
Milk, lowfat
1 cup
Salt
1 tsp.
Garlic, minced
3 cloves
Black Pepper
1 tsp.
Onion Powder
1 tsp.
Smoked Paprika
1 tsp.
Spinach
2 cups
Low Fat Shredded Cheddar Cheese
2 cups
Directions
- Preheat oven to 350 degrees F.
- Spray sheet pan or hotel pan well with cooking spray.
- In a bowl, whisk together eggs, milk, salt, pepper, garlic, onion powder, and smoked paprika.
- Roast potatoes using sprayed sheet pan or hotel pan in the oven for 15 minute to soften slightly.
- Remove potatoes from oven, pour in egg mixture, and top with spinach, and bell peppers.
- Bake until eggs are fully set and reach at least 165 degrees F.
- Remove from oven and sprinkle with cheese.
- Allow to cool for 10 minutes before attempting to cut.
Tips
- The eggs are pasteurized and fully cooked, so it can also be used as an ingredient in cold prep (i.e. bowls and burritos) and heated just before serving.
- Approx. 1.5 oz. equivalent Meat/Meat Alternate per 3 Tbsp. Papetti’s Liquid Egg.
- Liquid Egg with Citric Acid also available in Cage-Free, 14616-81250-00
- Consult manufacturer/supplier for exact grain and vegetable credit.
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