Pregnancy Friendly Garden Herb Egg White Frittata with Spinach & Potatoes

Total time45 min

Prep time15 min

Cook time30 min

Pregnancy Friendly Garden Herb Egg White Frittata with Spinach & Potatoes

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Ingredients

4 servings

¾ lb yukon gold potatoes, cut into ½-inch cubes
Yukon Gold Potatoes Kroger® Yukon Gold Potatoes Fresh Organic Yukon Gold Potatoes Organic Yellow Creamer Potatoes Organic Yukon Gold Potatoes
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2 tbsp olive oil, divided
1 leek, white and light green parts only, thinly sliced and rinsed
2 cups baby spinach, loosely packed
8 large egg whites
Ingredient note
Eggs are safe during pregnancy as long as they are cooked all the way through.
¼ cup low-fat milk
2 tbsp fresh flat-leaf parsley, finely chopped
1 tbsp fresh basil, thinly sliced
1 tsp fresh thyme leaves
¼ tsp salt
2 tbsp crumbled goat cheese (optional)

Instructions

1
Preheat the oven to 375°F (190°C). Place the potato cubes in a medium saucepan, cover with cold water, and bring to a boil over medium-high heat. Cook until just tender when pierced with a fork, about 8 minutes. Drain and set aside.
2
Heat 1 tablespoon of the olive oil in a 10-inch oven-safe skillet over medium heat until shimmering. Add the leek and cook, stirring occasionally, until softened and translucent, about 5 minutes.

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