New Potato Spinach And Goats Cheese Frittata Recipes

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POTATO AND GOAT CHEESE FRITTATA



Potato and Goat Cheese Frittata image

Make and share this Potato and Goat Cheese Frittata recipe from Food.com.

Provided by Renee D

Categories     Breakfast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

8 large eggs
2 cups frozen hash brown potatoes
1/4 teaspoon salt
2 cups chopped scallions
1/2 teaspoon black pepper
5 ounces goat cheese, chilled
1/4 cup olive oil

Steps:

  • Put oven rack in middle position and preheat oven to 375˚F.
  • Whisk together eggs, salt, and pepper until just combined.
  • Heat oil in an ovenproof 9-to 10-inch heavy nonstick skillet over high heat until very hot but not smoking. Add potatoes and scallions to oil, stirring once, then cover and cook until beginning to brown, about 4 minutes. Stir potato mixture once, then cover and cook 3 minutes more. Pour beaten eggs evenly over potato mixture and crumble cheese over eggs.
  • Transfer skillet to oven and bake frittata, uncovered, until set and just cooked through, about 15 minutes.
  • Invert a plate over skillet and, holding them together with oven mitts, invert frittata onto plate and serve immediately.

Nutrition Facts : Calories 498.1, Fat 34.8, SaturatedFat 12.5, Cholesterol 451, Sodium 499.3, Carbohydrate 24.1, Fiber 2.8, Sugar 2.8, Protein 23.3

FRESH SPINACH AND NEW POTATO FRITTATA



Fresh Spinach and New Potato Frittata image

Looking for a classic Italian dinner? Then check out this frittata made with spinach, eggs and potato - ready in 30 minutes.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 30m

Yield 4

Number Of Ingredients 11

6 eggs
2 tablespoons milk
1/4 teaspoon dried marjoram leaves
1/4 teaspoon salt
2 tablespoons butter or margarine
1 pound small red potatoes (6 or 7), thinly sliced (2 cups)
1/4 teaspoon salt
1 cup firmly packed bite-size pieces spinach
1/4 cup oil-packed sun-dried tomatoes, drained and sliced
3 medium green onions, cut into 1/4-inch pieces
1/2 cup shredded Swiss cheese (2 ounces)

Steps:

  • Beat eggs, milk, marjoram and 1/4 teaspoon salt with fork or wire whisk until well mixed; set aside. Melt butter in 10-inch nonstick skillet over medium heat. Cover and cook potatoes and 1/4 teaspoon salt in butter about 8 minutes, stirring occasionally, until potatoes are tender.
  • Stir in spinach, tomatoes and onions. Cook, stirring occasionally, just until spinach is wilted; reduce heat to low.
  • Carefully pour egg mixture over potato mixture. Cover and cook about 6 minutes or just until top is set. Sprinkle with cheese. Cover and cook about 1 minute or until cheese is melted.

Nutrition Facts : Calories 330, Carbohydrate 27 g, Cholesterol 345 mg, Fat 1, Fiber 3 g, Protein 14 g, SaturatedFat 9 g, ServingSize 1 serving, Sodium 500 mg

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