Spinach and Potato Frittata

Ingredients

• Olive oil

  1 tbsp or 14g

• Potato

  raw, with skin

  2 cup, diced or 300g

• Spinach

  raw

  2 cup or 60g

• Egg

  whole

  6 medium or 264g

• Nutmeg

  ground

  ½ tsp or 1g

• Salt

  table

  ¼ tsp or 2g

• Black pepper

  ground

  ¼ tsp or 0.5g

Directions

1. Preheat the oven to 375°F.
2. Warm the olive oil in a large oven-safe skillet over medium heat. Add the diced potatoes and cook, stirring occasionally, until tender and lightly crisped, about 10 minutes.
3. Stir in the spinach and sauté until wilted, about 2 minutes.
4. In a bowl, beat the eggs with the nutmeg, salt, and black pepper until well combined.
5. Pour the egg mixture evenly over the potatoes and spinach. Cook on the stovetop just until the edges begin to set, 2–3 minutes.
6. Transfer the skillet to the oven and bake until the center is set and the top is lightly golden, 8–10 minutes.
7. Let the frittata cool for a few minutes, then slice and serve.