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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 245.9
  • Total Fat: 15.0 g
  • Cholesterol: 260.4 mg
  • Sodium: 360.5 mg
  • Total Carbs: 11.3 g
  • Dietary Fiber: 3.8 g
  • Protein: 19.3 g

View full nutritional breakdown of Spinach & Brussel Sprout Frittata calories by ingredient
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Spinach & Brussel Sprout Frittata

Submitted by: JFIZZL


Number of Servings: 4

Ingredients

    6 eggs, fresh
    1 3/4 cup spinach, thawed and drained
    8 brussel sprouts, cooked and sliced
    1/4 onions, chopped
    1 tbsp olive oil
    1 cup skim milk
    3/4 low-fat cheese, grated (18% fat or less)

    Optional: salt, pepper, garlic (as preferred)

Tips

If you have a cast iron skillet, I recommend using this as it's oven proof and is easy to clean afterwards. Be careful to use an oven mit when removing your skillet from the oven!


Directions

Add oil to 10-inch oven-proof skillet and heat on stove (medium heat). Add onions and cook until translucent. Drain water from thawed spinach and add to onions, along with the brussel sprouts. Sautee vegetables until hot. In bowl, add 6 eggs and beat, while stirring in the skim milk. Add salt and pepper (optional) to egg mixture and add to skillet with vegetables. Stir periodically, mixing up the cooked egg, as if making scrambled eggs. Once mixture is almost throroughly cooked, add grated cheese on top and bake in oven at 350 heat until cheese is lightly browned. Slice in quarters and serve hot or cold.

Serving Size: Makes 4 1-cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user JFIZZL.






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