Spinach Feta Frittata the Editors of Publications International, Ltd.
Spinach Feta Frittata
Makes 4 servings
|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|
|1/8||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)|
- 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.
|Serving Size:||1 Frittata wedge (without diced bell pepper)|
|Saturated Fat||5 g|
|Total Fat||7 g|
|Calories from Fat||25 %|
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