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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
