- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 101.8
- Total Fat: 7.0 g
- Cholesterol: 257.4 mg
- Sodium: 123.1 mg
- Total Carbs: 1.6 g
- Dietary Fiber: 0.2 g
- Protein: 8.9 g
Ryan's Low Carb Spinach FrittataSubmitted by: KASHISSA
12 Large Eggs
3/4 cup of Fresh Spinach
4 Jalapeno Peppers, seeded and then diced
1/2 cup diced green onions
1/2 cup Mozzarella Cheese
3 Tbs of milk
Olive Oil Cooking Spray
Salt & Pepper, to taste
Put skillet (preferably 12" nonstick) on stove and lightly spray with Olive Oil Cooking Spray. Add the spinach, diced jalapeno peppers and green onions and saute until done, add salt and pepper to taste.
Whisk eggs (12 eggs for a thick frittata in a 12" skillet, fewer eggs for a thinner frittata or in a smaller skillet) with salt, pepper, and 3 tablespoons of milk. Add about half of the mozzarella cheese to the eggs (or you can save all of it for the top). Add egg mixture to skillet.
On medium heat, cook eggs for about 2 minutes, scraping the sides and bottom with heat-resistant spatula. When eggs are mostly cooked but still very wet, stop stirring. You want to see cooked egg scattered throughout, but loose egg in between.
Continue cooking on stove for another minute so underside sets.
Sprinkle the rest of the cheese on top. Put skillet under broiler. Watch carefully while top browns. This will take 2-4 minutes
Remove skillet from oven and let sit for about 5 minutes to finish cooking in center.
Cut in wedges and serve.
TIP: Frittata wedges freeze well. Cool completely before wrapping and freezing
Number of Servings: 8
Recipe submitted by SparkPeople user KASHISSA.