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Spinach and Potato Fritatta

This is an easy dish that makes a complete dinner.  It’s a tasty way to sneak some spinach into husbands and children.  For a little more nutrition, you can substitute sweet potatoes for the red potatoes.  *Please note – this dish is not for those with autoimmune disease due to the dairy and nightshade content.    egg yolk

INGREDIENTS:

6 Eggs

2 Tbsp. Whipping Cream

¼ Tsp. Dried Marjoram

¼ Tsp. Salt

2 Tbsp. Butter

1 Lb. Small Red Potatoes

¼ Tsp. Salt

1 C. Thawed, Frozen Spinach

¼ C. Oil Packed Sun-Dried Tomatoes, drained and sliced

3 Medium Green Onions

½ C. Shredded Swiss Cheese (or other cheese)

 

DIRECTIONS:

  1. Beat eggs, cream, marjoram, and ¼ tsp. salt until well mixed, set aside. Melt butter in skillet over medium heat. Cover and cook potatoes in butter and ¼ tsp. skillet until tender.
  2. Stir in spinach, tomatoes, and onions. Cook, stirring occasionally for 5-10 minutes, then reduce heat to low.
  3. Pour egg mixture over potatoes. Cover and cook about 5 minutes or until set. Sprinkle with cheese. Cook until cheese is melted.

 

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