Blue Cheese Spinach Frittata |
|
 |
Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
|
When my husband and I decided to lose weight, I turned to my cookbook collection and lightened up several recipes. With its fresh spinach salad, this hearty frittata quickly became a favorite. -Joyce Fairchild of Marina Del Rey, California Ingredients:
1/2 cup chopped onion |
4 garlic cloves, minced |
1 package (10 ounces) fresh spinach, coarsely chopped |
2 cups egg substitute |
1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese |
1 cup (4 ounces) crumbled blue cheese |
2 plum tomatoes, diced |
1/4 cup chopped walnuts |
salad: |
2 cups coarsely chopped fresh spinach |
2 plum tomatoes, diced |
1 teaspoon rice vinegar |
1/2 teaspoon olive oil |
1/4 teaspoon garlic salt |
Directions:
1. In a large nonstick skillet coated with cooking spray, cook onion over medium heat for 3 minutes or until tender. Add garlic; cook 1 minute longer. Remove from the skillet. Add spinach to skillet in batches, cooking for 1 minute or until wilted. Remove from the heat.
2. In a large bowl, beat the egg substitute until frothy. Stir in the onion mixture, spinach, mozzarella, blue cheese, tomatoes and nuts. Place in a 10-in. ovenproof skillet coated with cooking spray.
3. Bake, uncovered, at 400° for 30-35 minutes or until a knife inserted near the center comes out clean. Combine the salad ingredients; serve with frittata. Yield: 6 servings.
|
|