Course: Main Dish
Servings: 8 Servings
- 1 tbsp Olive Oil
- 1 Red Onion
- 1 Bell Pepper Red
- 1 Tomato Diced
- 1/2 tbsp Rosemary Dried
- 2 cups Spinach
- 4 cloves Garlic Minced
- 5 lg Egg Whites
- 3 lg Eggs, Whole
- 2 tbsp Water
- 3/4 cup Swiss Cheese Shredded, Reduced-Fat
Preheat broiler. Coat 10-inch ovenproof skillet with cooking spray.
Heat oil in skillet over medium heat. Add onion and bell pepper (if using), tomato, and rosemary; saute 10 minutes. Add spinach and garlic, and cook 10 minutes more.
Whisk together egg whites, eggs and 2 tablespoons water in bowl. Stir in cheese.
Pour egg mixture over vegetables in skillet, and cook 2 minutes, using rubber spatula to gently pull edges of frittata in toward center of skillet so uncooked egg can flow onto pan surface. When egg mixture has nearly set, place skillet under broiler 2 minutes, or until top is set and has puffed and browned slightly. Let stand 5 minutes, then run spatula around edges, and slice into wedges.
Recipe NotesNutritional information: Calories: 126 Fat: 5 g Sodium: 124 mg Carbohydrates: 8 g Fiber: 2 g Sugar: 2 g Protein: 11 g