Considered a type of Italian omelet, a good frittata is all in the making. First partially cooked on top of the stove, then flashed under the broiler, it's one easy skillet dish meant for breakfast, brunch, lunch or dinner.
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
4 large eggs
4 large egg whites
2 green onions, thinly sliced
1/4 cup crumbled feta cheese
3/4 cup shredded part-skim mozzarella cheese (3 ounces)
1 tablespoon olive oil
1 cup grape or cherry tomatoes
1. Preheat broiler. In large bowl, with fork, mix spinach, eggs, egg whites, green onions, feta, 1/2 cup mozzarella, and 1/4 teaspoon salt until well blended.
2. In broiler-safe 10-inch skillet, heat oil over medium heat. Pour egg mixture into skillet; arrange tomatoes on top, pushing some down. Cover skillet and cook frittata 5 to 6 minutes or until egg mixture is just set around edge.
3. Place skillet in broiler 5 to 6 inches from source of heat and broil frittata 4 to 5 minutes or until just set in center. Sprinkle with remaining 1/4 cup mozzarella; broil about 1 minute longer or until cheese melts.
4. To serve, loosen frittata from skillet. Leave frittata in skillet or slide onto warm platter; cut into wedges.
(based on individual servings)
Total Fat: 14 g
Saturated Fat: 6 g
Cholesterol: 233 mg
Sodium: 570 mg
Carbohydrates: 6 g
Fiber: 2 g
Protein: 18 g
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