Spinach and Potato Baked Omelette

Author: Canadian Living

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: May 2010

Ingredients

  • 1 potato peeled and halved (about 8 oz/250 g)
  • 8 eggs beaten
  • 1 tablespoon all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons extra-virgin olive oil
  • 1 clove garlic minced
  • 1/2 bunch spinach trimmed
  • 1/2 onion thinly sliced
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon sweet paprika

Method

In saucepan of boiling salted water, cook potato until tender, about 10 minutes. Drain and let cool. Cut into 1-inch (2.5 cm) chunks.

Meanwhile, whisk together eggs, flour, baking powder and half of the salt; set aside.

Meanwhile, in 9-inch (23 cm) nonstick ovenproof skillet, heat half of the oil over medium-high heat; sauté garlic for 1 minute. Add spinach; cook, stirring, until wilted and no liquid remains. Transfer to bowl.

Add remaining oil to skillet; cook onion, stirring occasionally, until softened, about 6 minutes. Add potato; cook, stirring, until softened and starting to brown. Stir in paprika and remaining salt. Stir in spinach. Stir in egg mixture.

Transfer skillet to 350°F (180°C) oven; bake until firm, about 20 minutes.

Nutritional facts Per each of 6 servings: about

  • Sodium 460 mg
  • Protein 10 g
  • Calories 195.0
  • Total fat 11 g
  • Potassium 382 mg
  • Cholesterol 248 mg
  • Saturated fat 3 g
  • Total carbohydrate 14 g

%RDI

  • Iron 14.0
  • Fibre 0.0
  • Folate 35.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 9.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 36.0
  • Vitamin C 10.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Spinach and Potato Baked Omelette

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