Spinach Frittata Recipe - Cooking Index
Spinach Frittata Recipe - Cooking Index
| 1 1/2 cups | 297g / 10oz | Egg substitute equivalent to 6 eggs |
| 1/4 cup | 36g / 1.3oz | Grated Parmesan cheese |
| 1/2 teaspoon | 2.5ml | Salt |
| 1/4 teaspoon | 1.3ml | Freshly-ground black pepper |
| Nonstick cooking spray | ||
| 2 teaspoons | 10ml | Butter |
| 1 | Onion - minced | |
| 1 | Garlic clove - minced | |
| 10 oz | 284g | Chopped spinach leaves - fresh or prepackaged |
| Chopped tomato - for garnish |
Beat egg substitute or eggs in bowl with wire whisk. Beat in cheese, salt and pepper. Set aside.
Lightly spray nonstick 10-inch skillet with cooking spray. Add butter and melt over low heat. Increase heat to medium and add onion and garlic. Saute until tender, 2 to 3 minutes. Add chopped spinach to skillet, stirring until spinach is totally wilted. Saute spinach about 1 minute.
Pour beaten egg mixture over spinach. As edges of egg mixture begin to set, tilt pan and lift outer edges so uncooked egg can run under. Reduce heat to low and continue cooking until frittata is golden brown on bottom and almost set on top, 4 to 5 minutes.
Put large plate over top of skillet and carefully invert frittata. Slide frittata back into skillet, uncooked-side down. Cook until bottom is set, 1 to 2 minutes. Remove to serving platter. Garnish with chopped tomato.
This recipe yields 3 to 4 servings.
Each of 4 servings: 114 calories; 604 mg sodium; 10 mg cholesterol; 4 grams fat; 8 grams carbohydrates; 13 grams protein; 0.88 gram fiber.
Source:
The Los Angeles Times, 06-07-2000
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.