Blue Cheese Spinach Frittata
TOTAL TIME: Prep: 30 min. Bake: 30 min.
YIELD: 6 servings.
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
Ingredients
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1/2 cup chopped onion
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4 garlic cloves, minced
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1 package (10 ounces) fresh spinach, coarsely chopped
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2 cups egg substitute
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1-1/2 cups shredded part-skim mozzarella cheese
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1 cup crumbled blue cheese
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2 plum tomatoes, diced
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1/4 cup chopped walnuts
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SALAD:
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2 cups coarsely chopped fresh spinach
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2 plum tomatoes, diced
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1 teaspoon rice vinegar
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1/2 teaspoon olive oil
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1/4 teaspoon garlic salt
Directions
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1.
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.
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2.
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.
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3.
Bake, uncovered, at 400° for 30-35 minutes or until a knife inserted in the center comes out clean. Combine the salad ingredients; serve with frittata.
Nutrition Facts
1 piece: 244 calories, 14g fat (7g saturated fat), 33mg cholesterol, 689mg sodium, 9g carbohydrate (0 sugars, 3g fiber), 22g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1 fat.
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