15 minute frittata

I needed something hot, quick, re-heatable, full of veggies… this was adapted from recipes I found on line.  I am not a scallions girl so I used peppers instead. I added Chalula to the top… yummy!!!!

2 teaspoons olive oil
2 scallions, thinly sliced
10 ounces fresh baby spinach (or 10 ounce package frozen chopped spinach, thawed and squeezed dry)
3 large eggs
1.5 cup egg whites
1 cup grape or cherry tomatoes
1. Heat 1 teaspoon of the oil in large ovenproof, nonstick skillet over medium heat. Cook scallions 1 minute, stirring, or until softened.
2. Transfer scallions to large bowl. Add spinach, whole eggs, and egg whites. Beat with fork until well blended.
3. Heat broiler. Heat remaining oil in skillet over medium heat. Pour in egg mixture and scatter tomatoes on top. Cover skillet and cook 4 minutes, or until eggs are set around edges.
4. Broil 5 inches from heat for 4 minutes, or until frittata is lightly browned and the center is set.
Full pie is 2 servings
Each serving is 8 ounces of lean protein and 1 cup veggies… plus 1 teaspoon olive oil.

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