Serve this low calorie, do-ahead brunch or light supper dish warm or at room temperature.
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Spinach, Potato and Cream Cheese Frittata
8 large eggs
4 ounces light (Neufchatel) cream cheese, cut in pieces
1/2 teaspoon salt
1 10-ounce box frozen chopped spinach, thawed and squeezed dry
1 tablespoon olive oil
2 cups frozen plain hash brown potatoes
- Pre-heat the oven to 400 degrees.
- Lightly beat the eggs with a fork. Add in the cream cheese and salt and beat lightly to break up the cheese. Stir in the spinach.
- Heat the oil in a 9-inch cast iron or other heavy oven-proof skillet over medium high. Add the potatoes and cook, stirring, 4 minutes or until lightly browned.
- Add the egg mixture and stir. Cook 4 minutes, stirring lightly, until the egg just begins to set. Transfer the pan to the oven and cook another 6-7 minutes, or until the egg is set and lightly golden on top.
- Run a knife along the edge of the pan to loosen the frittata. Place a dinner plate (top side down) over the egg and invert the pan, thereby flipping the frittata onto the plate.
- To serve, cut in wedges.
Makes 6 servings
Nutritional analysis per serving: 201 calories, 12 g protein, 8 g carbohydrates, 2 g fiber, 14 g fat, 5 g saturated fat, 296 mg cholesterol, 403 mg sodium
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