|
|
Recipe Light Spinach Frittata with Tomato Salsa (Brunch)
Home Cooking Recipes
Required Ingredients:
- Frittata:
- 1 tablespoon extra-virgin olive oil
- 1 small onion, sliced
- 2 cloves garlic, minced
- 1 (10 ounce) package frozen chopped spinach, thawed and well drained
- 2 large eggs
- 3 egg whites
- 1/3 cup fat-free evaporated milk
- 1/2 cup shredded reduced-fat mozzarella cheese
-
- Salsa:
- 4 plum tomatoes, seeded and chopped
- 2 scallions, minced
- 1 clove garlic, minced
- 2 tablespoons minced fresh cilantro
- 1 tablespoon fresh lime juice
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
Preparing/Cooking:
- To make the frittata: Preheat the oven to 350 degrees F.
- Heat the oil in a 10-inch nonstick skillet over medium heat.
- Add the onion and garlic and cook, stirring, for 3 minutes or until tender.
- Stir in the spinach.
- Reduce the heat to low.
- In a large bowl, beat the eggs and egg whites with the milk until light yellow and frothy.
- Pour the egg mixture over the spinach in the skillet.
- Cook for 5 to 7 minutes, until the egg mixture is cooked on the bottom and almost set on top.
- Sprinkle with the cheese.
- Bake in the oven until the eggs are set and the cheese has melted, 5 to 10 minutes.
- To make the salsa: In a large bowl, stir together the tomatoes, scallions, garlic, cilantro, limejuice, salt, and pepper.
- Serve fresh, at room temperature, over the frittata.
Back to Recipes
|
|