Spring Greens and New Potato Frittata

Spring Greens and New Potato Frittata

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  • Each serving
  • 270 cal
  • 17g fat (9g sat)
  • 315mg chol
  • 530mg sodium
  • 14g carb
  • 2g fiber
  • 2g sugars
  • 16g protein


  • 1 large bunch spring greens
  • 2 tablespoons unsalted butter
  • 2 small red potatoes, 1-inch dice
  • 1/2 cup chopped onion
  • 8 large eggs
  • 1 cup diced Fontina cheese, divided
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/4 cup grated Parmesan cheese


Preheat broiler. Chop greens of choice. Melt butter in heavy ovenproof, large skillet over medium heat (I love using cast iron for this). Add potatoes and sauté 5 minutes. Add onions and stems (if using), sprinkle lightly with salt and pepper, and sauté until onions are translucent and stems are soft, 6 to 8 minutes. Add greens and sauté an additional 2 to 4 minutes or until well wilted.

Whisk eggs, 3/4 cup Fontina cheese, 1/2 teaspoon salt and 1/2 teaspoon pepper in medium bowl. Add egg mixture to skillet; fold gently to combine. Cook for 2 to 3 minutes without stirring. Sprinkle remaining 1/4 cup Fontina cheese and Parmesan cheese over. Place pan in the middle of the oven and broil until frittata is puffed and cheese begins to turn golden, 3 to 5 minutes. Allow to cool for 5 minutes and cut into wedges to serve.

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