Cheesy Potato Frittata With Greens

Name: Cheesy Potato Frittata With Greens
Prep time: 15
Cook time: 30

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15 min prep

30 min total

4 to 6 servings

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8 ingredients

Frittatas are a versatile, make-ahead meal and an easy way to get add vegetables to your breakfast. This colorful version combines tender potatoes, sweet red bell pepper, leafy greens, and sharp cheddar for a...

1 Yukon gold potato, chopped and cooked (see Chef Tips)
¼ cup oil, divided (avocado, canola, grapeseed, or another neutral oil)
½ medium yellow onion (or 1 small), sliced
1 red bell pepper, chopped
1 cup leafy greens (spinach, kale, or chard)
8 large eggs
Salt and pepper, to taste
1 cup grated cheddar cheese

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Nutrition Facts

Calories

435 cals

Fat

34 g

Carbohydrates

11 g

Fiber

2 g

Protein

24 g

Sodium

309 mg

Directions

Preheat the oven to 350 degrees.
In a 10-inch cast iron skillet or oven-safe saute pan, heat 2 tablespoons of oil over medium heat. Once hot, add onion and season with salt. Cook until translucent, about 5 minutes. Add bell pepper and saute for another 2 or 3 minutes, then add the greens. Cover with a lid and steam the vegetables, stirring occasionally, until the greens are wilted, about 3 to 5 minutes. Remove from heat, and season to taste with salt and pepper.
While the vegetables are cooking, whisk the eggs together in a medium bowl. Season with 1/4 teaspoon salt and a few grinds of fresh black pepper. Mix in the vegetables.
Wipe the pan down if needed. Then add the remaining 2 tablespoons of oil and warm over medium heat. Make sure that the oil coats the pan. Add the egg and vegetable mixture. Sprinkle the grated cheese over the top and use your fingers or a fork to lightly press the cheese into the egg mixture.
Place the entire pan in the oven. Bake 12 to15 minutes, or until the center of the egg is no longer runny. Remove from the oven and loosen the sides with a butter knife or spatula. Allow to cool for a few minutes. Serve warm, or cool and store (see Chef Tips).

Chef Tips

You can boil, steam, or roast the chopped potato for this recipe. Boiling and steaming the chopped potato will be fastest, but if you have time, roasting the potato with a bit of oil, salt, and pepper will give it the most flavor.

Frittata will last about 3 to 4 days in an airtight container in the refrigerator. You can also freeze slices of frittata; it will keep fresh in the freezer for about 4 months.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society

Cheesy Potato Frittata With Greens