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Ingredients
- 1 pound potatoes, sliced (white, yellow, red or sweet)
- 2 medium zucchini, sliced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 bunch of fresh spinach (about 4 cups)
- 6 eggs or 1 1/2 cups of liquid egg substitute
- 1/4 cup skim milk or water
- 2 tbsp. canola oil
- 1/2 tsp. salt
- 1/4 tsp. ground pepper
Instructions
1. Heat the oil in a medium-sized skillet over medium-high heat until
shimmering. Layer the potatoes, zucchini, bell pepper, garlic,
spinach, salt and pepper. Reduce the heat to low, cover and cook
for 10-15 minutes, stirring occasionally until vegetables are tender.
2. In a medium bowl, lightly beat the eggs with milk or water.
Pour over the vegetables. Cook over low heat, covered, for
10 minutes or until the eggs are cooked.
3. Allow to rest for 10-15 minutes. Then, run a spatula around the
edges of the pan to ensure the sides are not stuck. Place a cutting
board over the top of the pan and flip over. Cut the frittata into
wedges and serve.
4. Sprinkle with chopped parsley, sliced green onion or chives
if desired.