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Light Spinach Frittata with Tomato Sauce (JP) by Jessica Perry serves: 2	No ratings Rating Details Rate this recipe Printable View Print Index Cards

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.

Categories:

Brunch
Eggs & Cheeses
Main Dishes