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Blue Cheese Spinach Frittata

 Blue Cheese Spinach Frittata
When my husband and I decided to lose weight, I turned to my cookbook collection and lightened up several recipes. With its fresh spinach salad, this hearty frittata quickly became a favorite. --Joyce Fairchild of Marina Del Rey, California
6 ServingsPrep: 30 min. Bake: 30 min.

Ingredients

  • 1/2 cup chopped onion
  • 4 garlic cloves, minced
  • 1 package (10 ounces) fresh spinach, coarsely chopped
  • 2 cups egg substitute
  • 1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese
  • 1 cup (4 ounces) crumbled blue cheese
  • 2 plum tomatoes, diced
  • 1/4 cup chopped walnuts
  • SALAD:
  • 2 cups coarsely chopped fresh spinach
  • 2 plum tomatoes, diced
  • 1 teaspoon rice vinegar
  • 1/2 teaspoon olive oil
  • 1/4 teaspoon garlic salt

Directions

  • In a large nonstick skillet coated with cooking spray, cook onion
  • over medium heat for 3 minutes or until tender. Add garlic; cook 1
  • minute longer. Remove from the skillet. Add spinach to skillet in
  • batches, cooking for 1 minute or until wilted. Remove from the heat.
  • In a large bowl, beat the egg substitute until frothy. Stir in the
  • onion mixture, spinach, mozzarella, blue cheese, tomatoes and nuts.
  • Place in a 10-in. ovenproof skillet coated with cooking spray.
  • Bake, uncovered, at 400° for 30-35 minutes or until a knife

2 of 2

Blue Cheese Spinach Frittata (continued)

Directions (continued)

  • inserted near the center comes out clean. Combine the salad
  • ingredients; serve with frittata. Yield: 6 servings.
Nutritional Facts: One serving (1 piece with 1/3 cup salad) equals 244 calories, 14 g fat (7 g saturated fat), 33 mg cholesterol, 689 mg sodium, 9 g carbohydrate, 3 g fiber, 22 g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1 fat.