Florentine Frittata for Two

Name: Florentine Frittata for Two
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 2 servings.
Cuisine: Europe, Italian
Ingredients: 3 large eggs; 3 large egg whites; 2 tablespoons 2% milk; 2 tablespoons chopped pitted Greek olives; 1/4 teaspoon salt; 1/4 teaspoon pepper; 1/4 cup oil-packed sun-dried tomatoes; 1/2 teaspoon dried basil; 1/4 teaspoon dried rosemary, crushed; 3 cups fresh baby spinach, coarsely chopped; 1/2 cup crumbled feta cheese

TOTAL TIME: Prep/Total Time: 25 min. YIELD: 2 servings.

This easy recipe makes a delicious breakfast or weeknight dinner using on-hand ingredients. For a heartier dish, add leftover chicken or shrimp. —Angela Buchanan, Longmont, Colorado

Ingredients

3 large eggs
3 large egg whites
2 tablespoons 2% milk
2 tablespoons chopped pitted Greek olives
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup oil-packed sun-dried tomatoes
1/2 teaspoon dried basil
1/4 teaspoon dried rosemary, crushed
3 cups fresh baby spinach, coarsely chopped
1/2 cup crumbled feta cheese

Directions

1. In a small bowl, whisk the first six ingredients; set aside. Arrange tomatoes in an 8-in. ovenproof skillet; sprinkle with basil and rosemary. Heat the pan over medium heat. Pour egg mixture into the pan; top with spinach. Cover and cook for 3-5 minutes or until eggs begin to set.
2. Uncover skillet; sprinkle with cheese. Broil 3-4 in. from the heat for 3-5 minutes or until eggs are completely set. Let stand for 5 minutes before serving.

Nutrition Facts

1 each: 277 calories, 17g fat (6g saturated fat), 333mg cholesterol, 972mg sodium, 9g carbohydrate (2g sugars, 3g fiber), 23g protein.

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