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Recipes > Breakfast > Casseroles > Fresh Spinach and New Potato Frittata

Fresh Spinach and New Potato Frittata

This yummy, veggie-filled frittata will get your weekend off to a great start!

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¼ tsp. dried marjoram leaves

¼ tsp. salt

2 tbsp. butter

6 or 7 small red potatoes, thinly sliced (about 2 cups)

¼ tsp. salt

1 cup firmly packed spinach

¼ cup sundried tomatoes

3 medium green onions, chopped

½ cup shredded low fat Swiss cheese


Beat eggs, milk, marjoram, and ¼ tsp. salt and set aside. Melt the butter in a skillet and add the potatoes; sprinkle with ¼ tsp. salt. Cover and cook 8-10 minutes, or until potatoes are tender. Stir in the spinach, tomatoes, and onion.

Cook, stirring occasionally, until the spinach is wilted. Reduce heat to low. Carefully pour the egg mixture over the potato mixture. Cover 6-8 minutes or until top is set, and sprinkle with cheese. Cover and cook about 1 minute more or until the cheese is melted.

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