Growing up my mom made the best Spinach Quiche – I’m not sure my taste buds appropriately appreciated it at a certain young age, but as I matured, my taste buds joined in, and somewhere along the way, I grew to love her Spinach Quiche with crust made from scratch. However, while the outcome is certainly worth the wait and effort, I rarely take the time to make this dish for just the two of us. Truth be told, I don’t think I’ve even made it more than a handful of times for company.
A while back, Dr. Praeger’s contacted me to see if I’d be interested in receiving some of their new Super Greens Veggie Burgers, in exchange for a review on my blog. Never one to turn down healthy free food, I eagerly agreed. They arrived on dry ice, answering the question going through my head… “how are they going to ship me frozen veggie patties”, duh. And being the hungry, pregnant lady that I was at the time, I eagerly opened them up and made plans to eat them that evening, with sandwich slims and a side of sweet potato fries.
{Side note: Throughout my pregnancy, I was often asked if I had any odd cravings, and the answer was a boring, “no, nothing unusual”. The things I found myself eagerly seeking were veggie burgers, sweet potato fries, ice cream, and essentially anything sweet. But those are the things I crave every day, so nothing new there.}
Back to the burgers, Josh was a bit more hesitant to sink his teeth in this Super Greens Veggie Burger – a combination of collard greens, quinoa, kale, swiss chard, turnip greens, mustard greens, spinach and a multitude of seasonings. But we both found ourselves devouring the burger, agreeing that the seasonings brought out a lot of flavor. I’ve since then, randomly picked them up at Trader Joes, when I want to have a quick, easy, and healthy meal on hand that requires little to no cooking.
When it came to sharing my feedback with my readers, I wanted to see if I could also incorporate a recipe, perhaps a more creative way to use these patties outside of the traditional, slap them on a bun, load ’em with tomato, cheese, spinach {incase there wasn’t enough greens in the patty already}, avocado, and ketchup. Clearly they’re tasty and at 100 calories a piece, with 2 grams fiber and protein, they’re an easy choice when it comes to nutrition, but could they be used to make something else?
I got to thinking about the herbs and seasonings I tasted in the burger, checked out the ingredients and discovered they used parsley, roasted garlic, ginger, salt, black pepper, cayenne pepper, and coriander. All flavors I remember tasting in my mom’s spinach Quiche, yet would save me the time of thawing out frozen chopped spinach and adding in each of these spices. So I set out to make something similar, but decided to lighten things up, ditching the traditional crust, and instead using shredded potatoes to create the base, then added some tomatoes for color.
The result was this Super Greens Veggie and Tomato Frittata – easy to make, loaded with flavor, and full of nutrition. And while the Dr. Praeger’s Super Greens Veggie Burgers saved some time, if you don’t have access to them or would prefer not to use them, I feel confident you could easily substitute 3-4 cups of fresh chopped spinach with a little garlic, salt, pepper, cayenne and coriander and achieve a similar outcome!
Happy Cooking!
Super Greens Veggie and Tomato Frittata
Ingredients
- 2 cups shredded organic yukon gold potatoes
- 1 cup lite shredded mozzarella cheese divided
- 3 patties Dr. Praeger’s Super Greens Veggie Patties thawed
- 2 garlic cloves minced
- 1 cup grape tomatoes quartered
- 4 eggs
- ¼ cup almond milk
- pinch smoked paprika
- pinch ground black pepper
Instructions
- Preheat oven to 375.
- Shred yukon gold potatoes, then spray 9-inch pie plate with coconut oil cooking spray and add shredded potatoes to bottom of pie plate. Press down firmly onto bottom and up on sides.
- Sprinkle with smoked paprika and ground black pepper, then bake for 10 minutes.
- While potato crust bakes, add thawed Dr. Praeger’s Super Green Veggie patties to medium bowl, along with quartered cherry tomatoes, and minced garlic cloves. Stir with fork until well combined.
- Remove baked potatoe crust from oven after ten minutes, add 1/2 cup shredded mozzarella cheese to bottom, then top with Super Green and tomato mixture.
- In a separate mixing bowl, whisk together eggs, almond milk, smoked paprika and pepper until thoroughly combined.
- Pour over super greens and tomato mixture, then top with remaining 1/2 cup mozzarella.
- Bake for 30 to 35 minutes, or until top is golden brown. Let cook 5-10 minutes, then serve.
Nutrition
Adapted from Diethood’s Hashbrown, Spinach, and Tomato Pie.
