Light Spinach Frittata Recipe:
1 tablespoon extra-virgin olive oil
1 small onion, sliced
2 cloves garlic, minced
1 package (10 ounces) frozen
spinach, thawed and well-drained
2 large eggs
3 egg whites
1/3 cup fat-free evaporated milk
1/2 cup shredded reduced-fat
mozzarella cheese
Salsa
4 plum tomatoes, seeded and chopped
2 scallions , minced
1 clove garlic, minced
2 tablespoons minced fresh cilantro
1 tablespoon fresh lime juice
1A teaspoon salt
Va teaspoon freshly ground black pepper
To make the frittata: Preheat the oven to 350В°F. Heat the oil in a 10″ nonstick skillet over medium heat. Add the onion and garlic and cook, stirring, for 3 minutes or until tender. Stir in the spinach. Reduce the heat to low. In a large bowl, beat the eggs and egg whites with the milk until light yellow and frothy. Pour the egg mixture over the spinach in the skillet. Cook for 5—7 minutes, until the egg mixture is cooked on the bottom and almost set on top. Sprinkle with the cheese. Bake in the oven until the eggs are set and the cheese has melted, 5—10 minutes.
To make the salsa: In a large bowl, stir together the tomatoes, scallions, garlic, cilantro, lime juice, salt, and pepper. Serve fresh, at room temperature, over the frittata.
You can also serve the frittata with commercial jarred salsa.
Serves 2
Per serving:
369 calories,
27 g protein,
28 g carbohydrates,
17 g fat,
6 g saturated fats,
740 mg sodium,
230 mg cholesterol,
8 g fiber
2003 by Arthur Agatston, M.D. – The Delicious, Doctor-Designed, Foolproof Plan for Fast and Healthy Weight loss – Link
See Also The South Beach Diet Recipe
See Also
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