Spinach and Tomato Frittata
Looking for a traditional frittata that’s ready in 20 minutes? Then check out this cheesy egg and spinach dish - featuring hints of Greek and Italian cuisine.
Ingredient
- 4 cups lightly packed fresh spinach (about 4 ounces)
- 2 tablespoons water
- 3 eggs
- 3 egg whites
- 1/3 cup chopped green onions (about 5 medium)
- 1/4 cup fat-free (skim) milk
- 1/4 teaspoon ground red pepper (cayenne)
- 1 large tomato, chopped (1 cup)
- 1/2 cup crumbled feta cheese (2 ounces)
Direction
- Coarsely chop spinach. In 2-quart saucepan, place spinach and water. Cover and cook over medium-low heat 3 to 5 minutes or until wilted.
- Meanwhile, in medium bowl, mix eggs, egg whites, onions, milk and ground red pepper until well blended.
- In 12-inch nonstick ovenproof skillet, arrange wilted spinach, tomato and feta cheese. (If ovenproof skillet is unavailable, wrap skillet handle with foil before placing under broiler.) Pour egg mixture over top. Cover and cook over medium-low heat 6 to 7 minutes or until almost set.
- Uncover skillet; broil about 6 inches from heat 1 minute. Let stand 1 minute before serving.
