Potato, Bacon And Spinach Frittata
|Medium potatoes||1200 Gram, peeled (4 In Number, 800 Grams Each)|
|Olive oil||1 Tablespoon|
|Onion||150 Gram, thinly sliced (1 Medium Sized)|
|Bacon rashers||4 , finely chopped|
|Spinach leaves||8 Large, finely shredded|
|Milk||125 Milliliter (1/2 Cup)|
|Coarsely grated cheddar cheese||60 Gram (1/2 Cup)|
Cut potatoes into 2 cm cubes.
Boil, steam or microwave until just tender; drain.
Heat oil in large non-stick pan; cook onion and bacon, stirring, until onion is soft.
Add potatoes; stir until browned lightly.
Add spinach; stir until just wilted.
Whisk eggs and milk in large bowl.
Pour egg mixture into pan; cook, tilting pan, over medium heat until egg mixture is almost set.
Sprinkle frittata with cheese; place pan under heated grill until cheese is browned lightly.
Serving size: Complete recipe
Calories 2053 Calories from Fat 745
% Daily Value*
Total Fat 84 g128.6%
Saturated Fat 31.9 g159.6%
Trans Fat 0 g
Cholesterol 1344.4 mg448.1%
Sodium 928.1 mg38.7%
Total Carbohydrates 246 g82%
Dietary Fiber 29.1 g116.5%
Sugars 25.9 g
Protein 99 g197.3%
Vitamin A 59.3% Vitamin C 416.3%
Calcium 91.9% Iron 88.4%
*Based on a 2000 Calorie diet