Pea and Spinach Frittata
Tablespoon for tablespoon, grated Romano or Parmesan cheese goes a lot farther than other cheeses toward boosting the flavor of recipes.
Makes 4 servings
|Nonstick cooking spray|
|1||cup chopped onion|
|1||cup frozen peas|
|1||cup torn stemmed washed spinach|
|1/2||cup cooked brown rice|
|1/4||cup fat-free (skim) milk|
|2||tablespoons grated Romano or Parmesan cheese|
|1||tablespoon chopped fresh mint or 1 teaspoon dried mint leaves, crushed|
|1/4||teaspoon black pepper|
|Additional grated Romano or Parmesan cheese for garnish|
- Coat large skillet with nonstick cooking spray. Combine onion and water in skillet. Bring to a boil over high heat. Reduce heat to medium. Cover; cook 2 to 3 minutes or until onion is tender. Stir in peas. Cook until peas are heated through; drain. Stir in spinach. Cook and stir about 1 minute or until spinach just starts to wilt.
- Meanwhile, combine egg whites, eggs, rice, milk, 2 tablespoons Romano cheese, mint, pepper and salt in medium bowl. Add egg mixture to skillet. Cook, without stirring, 2 minutes until eggs begin to set. Run large spoon around edge of skillet, lifting eggs for even cooking. Remove skillet from heat when eggs are almost set but surface is still moist.
- Cover; let stand 3 to 4 minutes or until surface is set. Garnish top with additional Romano cheese. Cut into 4 wedges to serve.
|Serving Size:||1 frittata wedge|
|Calories from Fat||22 %|
|Total Fat||4 g|
|Saturated Fat||1 g|
Check out more recipes for Eggs & Omelets