Spinach-Scallion Frittata

The other day I had a bunch of leftover stuff in my fridge: eggs that were about to expire, scallions that looked just about ready to wilt, garlic cloves, and a potato that had never made it into the oven with its companions. So, I looked up a recipe for quiche, but then realized I didn’t have the ingredients to make the crust. I went with the next best thing: frittata!


6 egg whites ( I removed 3 yolks)
1 bunch scallions, chopped
1 clove minced garlic
1 cup spinach
1 potato, thinly sliced
1/3 cup milk


Heat 2 tablespoons of olive oil on medium heat in skillet. Add potatoes and cover. Cook for 10 minutes until potatoes get soft. Add the scallions, garlic, spinach, and salt and pepper to taste. Then add the milk. Cover and cook on low for about 7 minutes or until the eggs have set.



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