Monday, July 23, 2012

Spinach Frittata

This hearty dish is fit for any meal, from a Sunday brunch to a quick and inexpensive dinner. For variations, feel free to add any leftover cooked vegetables.

Makes 8 servings

2             teaspoons olive oil
1             cup chopped onion
3             cups liquid egg substitute
2             10-ounce packages frozen chopped spinach, thawed and drained well
½             teaspoon garlic powder
¼             teaspoon ground nutmeg
                Salt and pepper to taste
3              tablespoons grated Parmesan cheese

Gather ingredients and preheat oven to 375°.

Heat oil in a 10-inch heavy, ovenproof skillet over medium heat. Add onion. Cook, stirring frequently, until tender, about 5 minutes.

Combine egg substitute, spinach, garlic powder, nutmeg, salt, pepper, and half of the Parmesan cheese. 

Mix well. 

Pour into skillet. Sprinkle on the remaining cheese. Cook for 2 minutes without stirring, then place skillet in oven.

Bake, uncovered, until eggs are set and lightly browned.

Cut into pie-shaped wedges to serve.

Each Serving Provides
Calories 126    
Total Fat 5.1g    
Cholesterol 3mg    
Sodium 264mg
Total Carbohydrate 5.3g   
Dietary Fiber 2.5g   
Protein 14.6g

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