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Vegetable Frittata

Yields4 ServingsPrep Time10 minsCook Time1 hrTotal Time1 hr 10 mins

 2 cups potato, grated
 ½ tsp sea salt
 2 tsp organic butter
 1 small onion, diced small
 2 garlic cloves, chopped fine
 2 handfuls spinach
 ½ can artichoke hearts, chopped
 5 sundried tomatoes, soaked and chopped
 1 ½ tsp dried thyme
 ½ tsp black pepper
 ½ tsp salt (or more to taste)
 6 organic eggs, lightly beaten
 ½ cup raw organic jack cheese, grated
 fresh basil, chopped
1

Preheat oven to 375 degrees F.

2

Place the grated potato into a small bowl with the sea salt. Let rest for about 10 min. Then squeeze out the excess water. Oil a 9 inch deep dish pie plate with olive oil or butter. Place grated potato into the pie plate and press evenly into bottom of dish.
10 Minutes

3

In a med skillet heat the 2 tsp butter, add diced onion and garlic and saute over med heat until soft, about 5 min.

4

Add other veggies and cook until spinach is wilted. Add spices and mix well. Adjust seasonings to taste.

5

Pour veggies on top of potato.

6

Mix cheese and eggs in a bowl and pour over veggies in oven dish.

7

Sprinkle the top with extra grated cheese if desired. Place into the preheated oven and bake for 30 – 40 min or until eggs are cooked through.
30 Minutes

8

(adapted from The Whole Life Nutrition Cookbook)

Nutrition Facts

0 servings

Serving size

4 oz

Amount per serving
Calories286
% Daily Value *
Total Fat 16.9g22%

Saturated Fat 10.2g51%
Cholesterol 49mg17%
Sodium 931mg41%
Total Carbohydrate 19.8g8%

Dietary Fiber 3.7g14%
Total Sugars 2.9g
Protein 15g
Calcium 19mg2%
Iron 10mg56%
Potassium 589mg13%
Vitamin D 7mcg35%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.