| Smart Vegetable Frittata |
| Quick to prepare and simply delicious for breakfast, brunch or dinner. |
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| 1 Tbs |
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butter or margarine |
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| 1 |
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small onion, peeled and sliced |
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| 2 |
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clove garlic, peeled and minced |
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| 1 |
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(10-oz.) package frozen spinach, thawed and drained |
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| 1 |
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(14.25-oz.) can diced tomatoes, drained |
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| 1 cup |
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egg beaters |
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| 1 |
Melt butter in a 10-inch nonstick skillet over medium heat; add onion and garlic and sauté for 3 minutes or until tender; stir in spinach and tomatoes. Reduce heat to low. Pour egg substitute evenly over spinach mixture; cover. |
| 2 |
Cook 5 to 7 minutes until egg mixture is cooked on the bottom and almost set on top. Slide onto serving platter and serve warm. |
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| |
| Servings: 2 |
| Preparation time: 10 minutes |
| Cooking time: 10 minutes |
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| Nutrition Facts |
| Serving size: 1 serving |
| Percent daily values based on a 2000 calorie diet. |
| Nutrition information provided by the recipe author. |
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| Amount Per Serving |
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| Calories |
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260.00 |
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| Calories From Fat |
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90.00 |
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% Daily Value |
| Total Fat 10.00g |
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15% |
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| Saturated Fat 4.00g |
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20% |
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| Cholesterol 15.00mg |
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5% |
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| Sodium 710.00mg |
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29% |
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| Potassium 0.00mg |
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0% |
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| Carbohydrates 20.00mg |
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6% |
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| Dietary Fiber 7.00g |
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28% |
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| Protein 22.00g |
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44% |
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| Cooking Tips |
| If you'd like it brown and a bit crispy around the edges, slip the pan under the broiler for a minute or two (making sure, of course, that the pan doesn't have any parts that might melt under extreme heat). |
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| Recipe Type |
| Breakfast, Brunch |
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| Recipe Source |
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