SPINACH & TOMATO FRITTATA
Simplify your morning with our frittata recipe using kitchen staples, egg, veggies and cheese. This breakfast-worthy egg dish is ready in 20 minutes or less, and you one need one piece of equipment to make it: an oven-friendly skillet. Serve with a side of nonfat plain Greek yogurt and slice of whole-grain toast for a boost of protein, fiber, and calories
Provided by Jo SB
Categories Breakfast
Time 20m
Yield 1 (3 1/2-inch wedge) or 75 grams, 6 serving(s)
Number Of Ingredients 9
Steps:
- Place oven rack in upper third of oven, about 10 inches away from heat; preheat broiler.
- Whisk together eggs, milk, salt, and 1/8 teaspoon pepper. Set aside.
- Heat oil in a 10-inch ovenproof nonstick skillet (such as cast iron) over medium heat. Add onion and cook, stirring often, 3 or until tender. Stir in spinach; cover and cook, tossing occasionally with tongs, 2 minutes or until wilted.
- Pour egg mixture over spinach mixture. Fold gently with a rubber spatula to combine. Sprinkle top with tomatoes. Cook over medium heat for 4 minutes or until edges begin to set and bottom is cooked. Place in oven.
- Broil 3 minutes until frittata is golden brown and center is set. Remove from oven; sprinkle with mozzarella cheese and remaining 1/8 teaspoon pepper. Broil 1 minute or until cheese melts.
- Cut into 6 (3 1/2-inch) wedges (remember handle will be hot when serving). Serve immediately.
Nutrition Facts : Calories 224.3, Fat 8.4, SaturatedFat 2.8, Cholesterol 192.3, Sodium 281.8, Carbohydrate 26.4, Fiber 8, Sugar 16.7, Protein 15.1
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