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Potato and Spinach Frittata.




Source of Recipe


From Chrispy Kitchen


List of Ingredients




1 Small Onion, thinly sliced
2 potatoes boiled and sliced
½ of 6 ounces bag of baby spinach
8 egg whites
¼ cup of rice milk ¼ tsp of Ground nutmeg
1/8 tsp of cayenne pepper


Recipe



Heat oven to 350
In 10-inch non-stick ovenproof skillet heat the chicken broth over med high heat, Add onions; cook stirring occasionally until softened, about 5 min. Add the sliced potatoes stirring occasionally, for 5 min stir in spinach is wilted, about 3 min. In a med bowl whisk together eggs milk ground nutmeg and cayenne until well blended. Pour the egg mixture over the potato-spinach mixture in the skillet, Cook over med heat until eggs are barely set about 5 min’s gently stirring the mixture about halfway thought the cooking. Place skillet into oven and bake, uncovered until the eggs are golden brown mixture is completely set in the center. About 10 min. Cut into 4 servings

This is a Protein, Carb, meal