Florentine Frittata with Bruschetta Toppings |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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I came up with this recipe as a high-protein vegetarian dish. -Kimberly Lindstrom, Shoreline, WA Ingredients:
1 1/2 cups coarsely chopped plum tomato |
1 tablespoon chopped fresh basil |
2 teaspoons balsamic vinegar |
1 teaspoon olive oil |
1/8 teaspoon crushed red pepper |
1 garlic clove, minced |
1/2 teaspoon salt, divided |
1 1/2 cups (6 ounces) fat-free ricotta |
1/4 teaspoon black pepper |
4 large eggs |
4 large egg whites |
cooking spray |
1 cup chopped red onion |
1 (8-ounce) package presliced mushrooms |
3 cups bagged baby spinach leaves |
Directions:
1. Preheat oven to 350°.
2. Combine first 6 ingredients and 1/4 teaspoon salt in a small bowl. Set aside.
3. Combine fat-free ricotta, black pepper, remaining 1/4 teaspoon salt, eggs, and egg whites in a medium bowl.
4. Heat nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion; sauté 2 minutes. Add mushrooms; sauté 2 minutes. Add spinach; sauté 1 minute. Stir in egg mixture. Wrap handle of pan with foil. Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out clean. Top with tomato mixture.
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