recipes
Potato and Spinach Frittata
serves 20
30 min prep
if you liked this recipe, try...
ingredients
| 2 x 750g cans Edgell Tiny Taters, drained 1 cup frozen Birds Eye Chopped Onions 1 cup baby spinach, firmly packed 100g fetta cheese, chopped 6 large eggs 2 tablespoons plain flour ½ cup cream ½ cup milk 1 cup grated tasty cheese |
featured products
instructions
step 1
Cut drained Edgell Tiny Taters into thin slices and place half over of the base of a baking paper lined 25cm x 30cm baking dish. Cover with a layer of frozen Birds Eye Chopped Onions, spinach, fetta and remaining potato slices.
step 2
Combine eggs, plain flour, cream and milk together, mix well and season to taste. Stir in grated tasty cheese and pour mixture over potatoes.
step 3
Bake in a preheated oven at 180°C for 40-45 minutes or until set and golden.
step 4
Allow to cool and refrigerate overnight. Turn out onto a chopping board and cut into thin wedges or slices.
recipe tip
Frittata can be:
• Served topped with a spoonful of your favourite tomato relish.
• Made the day before and store covered in the refrigerator.
• Served warm as a light meal for 8 people.
• A 310g can of Edgell Creamed Corn can be added at step 2.
• Sprinkle frittata with chopped bacon before cooking.
nutritional information
| Qty per serving | QTY PER 100g | |
|---|---|---|
| Energy | 582kJ (139Cal) | 580kJ (139Cal) |
| Protein | 6.9g | 6.9g |
| Fat - Total | 8.6g | 8.6g |
| - Saturated | 5.0g | 5.0g |
| Carbohydrate | 8.0g | 8.0g |
| - Sugars | 1.4g | 1.4g |
| Dietary Fibre | 1.0g | 1.0g |
| Sodium | 264mg | 263mg |
| Potassium | 72mg | 72mg |
Country Harvest - carrot, peas, cauliflower & broccoli
Delicious flavour and a monster crunch combine to make Birds Eye Golden Crunch Chips and Wedges simply the best chip!
Birds Eye uses big, Australian grown potatoes that are cut, specially prepared, then quickly frozen to ensure the finest quality and flavour is delivered every time.
Share
To share this recipe on Facebook or Twitter, just click the icon.
Potato and Spinach Frittata
Potato and Spinach Frittata
ingredients
2 x 750g cans Edgell Tiny Taters, drained
1 cup frozen Birds Eye Chopped Onions
1 cup baby spinach, firmly packed
100g fetta cheese, chopped
6 large eggs
2 tablespoons plain flour
½ cup cream
½ cup milk
1 cup grated tasty cheese
instructions
step 1
Cut drained Edgell Tiny Taters into thin slices and place half over of the base of a baking paper lined 25cm x 30cm baking dish. Cover with a layer of frozen Birds Eye Chopped Onions, spinach, fetta and remaining potato slices.
step 2
Combine eggs, plain flour, cream and milk together, mix well and season to taste. Stir in grated tasty cheese and pour mixture over potatoes.
step 3
Bake in a preheated oven at 180°C for 40-45 minutes or until set and golden.
step 4
Allow to cool and refrigerate overnight. Turn out onto a chopping board and cut into thin wedges or slices.
serves 20 30 min prep recipe tip
Frittata can be:
• Served topped with a spoonful of your favourite tomato relish.
• Made the day before and store covered in the refrigerator.
• Served warm as a light meal for 8 people.
• A 310g can of Edgell Creamed Corn can be added at step 2.
• Sprinkle frittata with chopped bacon before cooking.
Brought to you by the Simplot Test Kitchen
Email: simplygreatmeals@simplot.com.au