Spinach Feta Frittata
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Spinach Feta Frittata
YIELD Makes 4 servings
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INGREDIENTS
| 1‑1/2 | cups cholesterol-free egg substitute |
| 1/3 | cup evaporated skimmed milk |
| 1 | package (10-ounces) frozen chopped spinach, thawed and squeezed dry |
| 1/2 | cup finely chopped green onions |
| 1‑1/2 | teaspoons dried oregano or basil leaves |
| 1/4 | teaspoon salt |
| 1/8 | teaspoon black pepper |
| 2 | cups cooked spaghetti noodles (4 ounces uncooked) |
| 4 | ounces crumbled sun-dried tomato and basil or plain feta cheese |
| Nonstick cooking spray | |
| Diced red bell pepper (optional) | |
PREPARATION:
- Preheat broiler.
- Combine egg substitute and milk in medium bowl; whisk together until well blended. Stir in spinach, green onions, oregano, salt and black pepper. Stir in noodles and feta.
- Spray 10-inch cast iron or ovenproof skillet with cooking spray. Heat over medium heat. Add egg mixture and cook 5 minutes or until nearly cooked through, stirring occasionally.
- Place skillet under broiler 3 to 5 minutes or until just beginning to lightly brown and set. Remove from broiler. Cut into 4 wedges. Top each wedge with diced bell pepper, if desired.
This recipe appears in:
Casseroles & Dishes
NUTRITIONAL INFORMATION:
| Serving Size: | 1 Frittata wedge (without diced bell pepper) |
| Fiber | 4 g |
| Carbohydrate | 26 g |
| Cholesterol | 21 mg |
| Saturated Fat | 5 g |
| Total Fat | 7 g |
| Calories from Fat | 25 % |
| Calories | 254 |
| Protein | 20 g |
| Sodium | 762 mg |
DIETARY EXCHANGE:
| Meat | 2-1/2 |
| Vegetable | 2 |
| Starch | 1 |
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