Spinach Feta Frittata Photo
Spinach Feta Frittata
Yield: Makes 4 servings
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:
1.
Preheat broiler.

2.
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.

3.
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.

4.
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.



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


This recipe appears in: Casseroles & Dishes


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