Potato Veggie Frittata

Potato Veggie Frittata

This budget-friendly meal is chock full of protein, vitamins and, most of all, flavor. Microwave leftovers (if you have any!) for breakfast.


1 10-oz. box frozen spinach, thawed and drained
4 cup frozen hash brown potatoes, thawed
1 cup shredded carrots
⅓ cup diced onion
⅓ cup diced bell peppers
8 eggs, lightly beaten
½ cup mayonnaise (can use light)
½ cup sour cream (can use light)
Salt and pepper to taste


  • Preheat oven to 350°F.
  • Spray a 9-inch square pan with cooking spray.
  • Squeeze all moisture out of the thawed spinach.
  • Place spinach in a large bowl.
  • Add potatoes, carrots, bell pepper, onion
  • Stir in beaten eggs, mayonnaise, sour cream, salt and pepper.
  • Spread mixture into prepared pan.
  • Bake for 30-45 minutes, until a knife inserted in the center comes out clean.
  • Serve warm or cold.