Well Plated · by Erin Clarke★ 4.8 (38)
Potato Frittata
NUTRITION · PER SERVING45M COOK
CAL 11%·PRO 30%
CARBS 10G19% OF CAL
1G FIBER0G ADDED1G INTRINSIC8G OTHER1G TOTAL SUGAR
FAT 13G52% OF CAL
5G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A baked egg frittata layered with potatoes, spinach, bacon, and gruyère cheese. Hearty and satisfying for any meal, easy to make ahead.
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Nutrition & ingredients
Ingredients
serves 6- 2 strips thick-cut bacon (diced (see notes to make vegetarian))
- 2 medium Yukon gold potatoes (peeled and ½-inch diced (about 2 cups))
- 8 large eggs
- 3 tablespoons nonfat milk (or milk of choice)
- 1 teaspoon Dijon mustard
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/3 cup shredded gruyere (sharp cheddar, or other similar, melty cheese)
- 1 cup roughly chopped fresh spinach
- ½ cup finely chopped green onions (about 3 medium)
At a glance
PER SERVING · TIME 45M
CAL 11%·PRO 30%
CARBS 10G19% OF CAL
1G FIBER0G ADDED1G INTRINSIC8G OTHER1G TOTAL SUGAR
FAT 13G52% OF CAL
5G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 35m
- Sodium
- 514mg
- Total sugar
- 1g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 390mg
- Calcium
- 122mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 514MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.