Spinach Frittata with Tomato Salsa
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 % |