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Light Spinach Frittata with Tomato Sauce (JP)
by Jessica Perry
serves: 2
  light spinach frittata with tomato sauce
Ingredients:
  1 Tbsp   extra virgin olive oil
  1 each   small onion, sliced
  2 cloves   garlic, minced
  10 oz   frozen spinach, thawed and drained
  2 each   large eggs
  3 each   egg whites
  1/3 c   fat free evaporated milk
  1/2 c   reduced fat mozzarella cheese, shredded
  4 each   plum tomatoes
  2 each   scallions, minced
  1 clove   garlic, minced
  2 Tbsp   fresh cilantro, minced
  1 Tbsp   fresh lime juice
  1/4 tsp   salt
  1/8 tsp   pepper
Directions:
  Preheat oven to 350 degrees. Heat oil in skillet over medium heat. Add #2-3 and cook, stirring for 3 minutes or until tender. Stir in spinach. Reduce heat to low. In a bowl, beat eggs and whites with milk. Pour egg mixture over th spinach. Cook 5-7 min until the egg mixture is cooked on the bottom and almost set on top. Sprinkle with cheese. Bake in oven until eggs are set and cheese is melted, 5-10 minutes.

Combine ingredients #9-15 to make a salse to top the frittata.