Spinach and Tomato Frittata

Spinach and Tomato Frittata

Looking for a traditional frittata that’s ready in 20 minutes? Then check out this cheesy egg and spinach dish - featuring hints of Greek and Italian cuisine.

Prep Time

10

Minutes

Total Time

20

Minutes

Makes

4

servings

4
cups lightly packed fresh spinach (about 4 ounces)
2
tablespoons water
3
eggs
3
egg whites
1/3
cup chopped green onions (about 5 medium)
1/4
cup fat-free (skim) milk
1/4
teaspoon ground red pepper (cayenne)
1
large tomato, chopped (1 cup)
1/2
cup crumbled feta cheese (2 ounces)
  1. Coarsely chop spinach. In 2-quart saucepan, place spinach and water. Cover and cook over medium-low heat 3 to 5 minutes or until wilted.
  2. Meanwhile, in medium bowl, mix eggs, egg whites, onions, milk and ground red pepper until well blended.
  3. In 12-inch nonstick ovenproof skillet, arrange wilted spinach, tomato and feta cheese. (If ovenproof skillet is unavailable, wrap skillet handle with foil before placing under broiler.) Pour egg mixture over top. Cover and cook over medium-low heat 6 to 7 minutes or until almost set.
  4. Uncover skillet; broil about 6 inches from heat 1 minute. Let stand 1 minute before serving.
Makes 4 servings

Nutrition Information:

1 Serving (1 Serving)
  • Calories 130
    • (Calories from Fat 70),
  • Total Fat 7g
    • (Saturated Fat 3 1/2g,
    • Trans Fat 0g),
  • Cholesterol 170mg;
  • Sodium 280mg;
  • Total Carbohydrate 6g
    • (Dietary Fiber 2g,
    • Sugars 3g),
  • Protein 11g;
Percent Daily Value*:
    Exchanges:
    • 0 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 1 High-Fat Meat;
    • 0 Fat;
    Carbohydrate Choices:
    • 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.