Light Spinach Frittata with Tomato Sauce (JP)
by Jessica Perry
serves: 2
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light spinach frittata with tomato sauce |
Ingredients: |
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1 Tbsp |
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extra virgin olive oil |
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1 each |
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small onion, sliced |
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2 cloves |
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garlic, minced |
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10 oz |
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frozen spinach, thawed and drained |
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2 each |
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large eggs |
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3 each |
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egg whites |
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1/3 c |
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fat free evaporated milk |
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1/2 c |
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reduced fat mozzarella cheese, shredded |
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4 each |
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plum tomatoes |
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2 each |
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scallions, minced |
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1 clove |
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garlic, minced |
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2 Tbsp |
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fresh cilantro, minced |
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1 Tbsp |
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fresh lime juice |
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1/4 tsp |
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salt |
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1/8 tsp |
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pepper |
Directions: |
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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.
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