Light Spinach Frittata with Tomato Salsa
Serves 2
Ingredients:
Frittata
1 tablespoon extra-virgin olive oil
1 small onion, sliced
2 cloves garlic, minced
1 package (10 ounces) frozen spinach, thawed and well-drained
2 large eggs
3 egg whites
1/3 cup fat-free evaporated milk (I've used evaporated and regular skim milk with no problems.)
1/2 cup shredded reduced-fat mozzarella cheese
Salsa (I usually use commercially-prepared salsa, but I did make this once and it was also good.)
4 plum tomatoes, seeded and chopped
2 scallions , minced
1 clove garlic, minced
2 tablespoons minced fresh cilantro
1 tablespoon fresh lime juice
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
Instructions:
To make the frittata: Preheat the oven to 350°F. Heat the oil in a 10" nonstick skillet over medium heat. Add the onion and garlic and cook, stirring,
for 3 minutes or until tender. Stir in the spinach. Reduce the heat to low. In a large bowl, beat the eggs and egg whites with the milk until light
yellow and frothy. Pour the egg mixture over the spinach in the skillet. Cook for 5–7 minutes, until the egg mixture is cooked on the bottom and almost
set on top. Sprinkle with the cheese. Bake in the oven until the eggs are set and the cheese has melted, 5–10 minutes.
To make the salsa: In a large bowl, stir together the tomatoes, scallions, garlic, cilantro, lime juice, salt, and pepper. Serve fresh, at room
temperature, over the frittata.
You can also serve the frittata with commercial jarred salsa.
Nutritional Information:
369 calories
23 total fat (6 g sat, 17 g mono)
230 mg cholesterol
28 g carbohydrate
27 g protein
8 g fiber
740 mg sodium
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