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Spinach Frittata with Tomato Salsa

by in Blog, Recipes, Vegan, Vegetarian Recipes 31/01/2019

Spinach Frittata with Tomato Salsa

Frittatas always make a perfect fun base to eat more vegetables. In this frittata, potato and spinach makes a good sautéed base for the eggs while broccoli adds a crunch. Top it up with fresh tomato salsa and you have got yourself one very healthy lunch!


Serves                                  2

Preparation Time               10 minutes

Cooking Time                     15 minutes

Ready in                               30 minutes

Difficulty Level                    Easy


Ingredients


For frittata

  • 1 tablespoon butter
  • 1 shallot, thinly sliced
  • 1 clove garlic, minced
  • 1medium potato shredded
  • 1 cup spinach, torn
  • ½ cup broccoli, sliced
  • 4 eggs, beaten with 2 tablespoon milk
  • Salt and pepper to taste
  • ½ teaspoon dried basil

For salsa

  • 2 tomatoes, chopped or 1 cup cherry tomatoes, halved
  • 1 shallots, finely chopped
  • ¼ teaspoon garlic, minced
  • ½ teaspoon cilantro
  • 1 teaspoon lemon juice
  • 1 teaspoon extra virgin olive oil
  • Dash of salt, pepper

Method

  • Heat butter in a pan, sauté garlic and shallots. Add potatoes, cover and cook for five minutes. Stir in broccoli, spinach, salt and pepper; fry for three minutes.
  • Add egg mixture to stir-fry. Sprinkle over basil.
  • Cover and cook for around five to eight minutes or until eggs are set. Remove from heat. Slice when cool.
  • Mix all ingredients of salsa together and serve with the frittata slices.

Nutritional Information

Amount Per Serving

Calories

309.4

Total Fat

17.3 g

      Saturated Fat

6.7 g

      Polyunsaturated Fat

2.4 g

      Monounsaturated Fat

6.7 g

Cholesterol

340.9 mg

Sodium

855.5 mg

Potassium

935.0 mg

Total Carbohydrate

25.7 g

      Dietary Fiber

4.4 g

      Sugar

1.0 g

Protein

15.2 g

Vitamin A

60.2 %

Vitamin B-12

14.3 %

Vitamin B-6

31.4 %

Vitamin C

103.9 %

Vitamin E

6.8 %

Calcium

9.3 %

Iron

18.4 %

Folate

29.6 %

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