New Potato Spinach And Goats Cheese Frittata Recipes

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NEW POTATO, SPINACH AND GOATS' CHEESE FRITTATA



New potato, spinach and goats' cheese frittata image

A delightful frittata that will make a great light supper with a green salad and some crusty bread. Each serving provides 481 kcal, 28g protein, 21g carbohydrates (of which 6g sugars), 31g fat (of which 13g saturates), 4g fibre and 1.2g salt.

Provided by Tom Kerridge

Categories     Light meals & snacks

Yield Serves 4

Number Of Ingredients 12

2 tbsp olive oil
400g/14oz new potatoes, roughly chopped
1 large red onion, finely chopped
8 large free-range eggs
100ml/3½fl oz single cream
½ tsp freshly grated nutmeg
handful mint leaves, finely chopped
3 garlic cloves, sliced
150g/5½oz spinach, roughly chopped
120g/4½oz goats' cheese, roughly chopped
12 sage leaves
salt and freshly ground black pepper

Steps:

  • Preheat the oven to 220C/200C Fan/Gas 7. Heat the olive oil in a large ovenproof frying pan over a medium-low heat. Add the potatoes with a pinch of salt and cook, stirring for 8-10 minutes. Toss in the red onion and cook for a further 5 minutes.
  • Meanwhile, crack the eggs into a large bowl. Add the cream, nutmeg, chopped mint and some salt and pepper and whisk well. Set aside.
  • Add the garlic to the pan and cook for 2 minutes, then toss in the spinach and sauté until it begins to wilt. Pour the cream mixture into the pan, stir around for one minute, then remove from the heat.
  • Dot the goats' cheese evenly over the surface of the frittata and scatter over the sage leaves. Place on the top shelf of the oven for 8-10 minutes, or until the egg has set and the cheese is golden.
  • Remove the frittata from the oven and leave to stand for a few minutes to cool slightly before serving.

Nutrition Facts : Calories 481kcal, Carbohydrate 21g, Fat 31g, Fiber 4g, Protein 28g, SaturatedFat 13g, Sugar 6g

SPINACH AND POTATO FRITTATA



Spinach and Potato Frittata image

This dish is not only delicious, but easy to make. I make this for Saturday family brunches and get togethers. It's a big hit.

Provided by Cheryl Leiser Harding

Categories     Breakfast and Brunch     Potatoes

Time 30m

Yield 6

Number Of Ingredients 9

2 tablespoons olive oil
6 small red potatoes, sliced
1 cup torn fresh spinach
2 tablespoons sliced green onions
1 teaspoon crushed garlic
salt and pepper to taste
6 eggs
⅓ cup milk
½ cup shredded Cheddar cheese

Steps:

  • Heat olive oil in a medium skillet over medium heat. Place potatoes in the skillet, cover, and cook about 10 minutes, until tender but firm. Mix in spinach, green onions, and garlic. Season with salt and pepper. Continue cooking 1 to 2 minutes, until spinach is wilted.
  • In a medium bowl, beat together eggs and milk. Pour into the skillet over the vegetables. Sprinkle with Cheddar cheese. Reduce heat to low, cover, and cook 5 to 7 minutes, or until eggs are firm.

Nutrition Facts : Calories 281.3 calories, Carbohydrate 28.7 g, Cholesterol 197 mg, Fat 13.1 g, Fiber 2.7 g, Protein 12.5 g, SaturatedFat 4.4 g, Sodium 175.4 mg, Sugar 3.1 g

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