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Tuesday, January 27, 2015

Spinach-Tomato Frittata





Spinach-Tomato Frittata -> Recipe In Article



PREP TIME: 5 minutes / COOK TIME: 10 minutes
TOTAL TIME: 15 minutes
SERVINGS:
2 Tbsp olive oil, divided
2 scallions, thinly sliced
10 ounces fresh baby spinach or 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
3 eggs
5 egg whites
1 c grape or cherry tomatoes
4 slices (1 ounce each) low-salt mozzarella cheese
4 slices low-sodium whole grain bread, toasted
1. HEAT 1 tablespoon of the oil in a large ovenproof nonstick skillet over medium heat. Cook the scallions for 1 minute, stirring, or until softened. 
2. TRANSFER the scallions to a large bowl. Add the spinach, eggs, and egg whites. Beat with a fork until well blended. 
3. PREHEAT the broiler. Heat the remaining oil in the skillet over medium heat. Pour the mixture into the skillet and scatter the tomatoes on top. Cover the skillet and cook for 4 minutes, or until the eggs are set around the edges. 
4. BROIL 5” from the heat for 4 minutes, or until the frittata is lightly browned and the center is set. Top with the cheese; cover and let stand for 1 minute to let the cheese melt. Cut into 4 wedges and serve each with 1 slice of toast. 
NUTRITION (per serving) 280 calories, 17 g fat, 5 g saturated fat, 22 g protein, 15 g carbohydrates, 4 g fiber, 263 mg sodium





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