Sunday, July 29, 2012

Cheesy Spinach Frittata

  • 3 eggs, lightly beaten
  • 3 egg whites
  • 1/3 cup Parmesan cheese, grated
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried basil leaves
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon ground nutmeg
  • 1 teaspoon canola oil
  • 6 cups (loosely packed) fresh spinach, torn into bite-size pieces
  • 5-6 cherry tomatoes, sliced
  1. In a small bowl, mix beaten eggs and egg whites, cheese, garlic powder, basil, salt pepper and nutmeg; set aside.
  2. In a nonstick skillet with sloping sides, heat oil over medium heat. Add spinach; cover and cook 2 to 3 minutes, stirring once or twice and watching carefully to prevent burning, until spinach is slightly wilted.
  3. Spread spinach evenly in skillet; top evenly with tomato slices. Pour egg mixture over top. Reduce heat to low; cover and cook 12-15 minutes or until egg mixture is set but still moist on top. Cut into wedges and serve.
Calories: 130 Fat: 8g Carbohydrates: 4gr Fiber: 2g Protein: 12g
This is yet another recipes from  and no surprise here, it was delicious!! Both Josh and I really liked it.  I got to sleep in this morning so Jackson had already eaten breakfast so he had a bite but it came back out... who knows if he liked it or hated it. 
I had to use frozen spinach because for unknown reasons 2 days that I went to my little grocery store there were no bags AT ALL of fresh spinach, but it turned out just fine, I think I just added a little more than necessary!  I also left out the nutmeg because I didn't have any.  Those were my only alterations!  This could be an easy dinner recipe as well!!!

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