Spinach and Tomato Frittata
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 quarter cup Vidalia onion, chopped or sliced thin 1 1tbsp olive oil 1 cup spinach, frozen 2 large eggs .5 cup Ro-Tel tomatoes A nine-inch iron skilletA small bowl for mixingA forkA spatula
1. Preheat the broiler in your oven to 350 degrees. I used the second-rack down from the broiler.
2. Pour the Rotel tomatoes in a colander and allow them to drain. You will use them later.
3. Stove top: On med/med high heat, brown onions in one tablespoon of olive oil.
4. Add one cup of frozen spinach. Turn the heat down to med/med low, and allow the moisture to evaporate from the spinach. Stir occasionally.
5. After about 5 minutes, use a spatula remove the spinach and onion mixture from the skillet.
6. Move the skillet away from the stove. Spray the skillet with non-stick cooking spray. Place the skillet back on the stove, and allow it to warm up on med/med low heat.
7. Add the eggs to the spinach and onions, and whip them.
Add the drained Rotel tomatoes to the spinach mixture.
8. Drop a little bit of the mixture into the skillet. If it sizzles, pour the remainder into the skillet, patting it out with a spatula to create an even layer. Cook on the stove top without stirring for about 3-5 minutes.
9. Then move the skillet to the oven. Allow the frittata to broil for about 2 minutes.
Serving Size: Makes 4 slices, each about 4 inches wide and about 1 inch thick
Number of Servings: 4
Recipe submitted by SparkPeople user MERRYPINK.
2. Pour the Rotel tomatoes in a colander and allow them to drain. You will use them later.
3. Stove top: On med/med high heat, brown onions in one tablespoon of olive oil.
4. Add one cup of frozen spinach. Turn the heat down to med/med low, and allow the moisture to evaporate from the spinach. Stir occasionally.
5. After about 5 minutes, use a spatula remove the spinach and onion mixture from the skillet.
6. Move the skillet away from the stove. Spray the skillet with non-stick cooking spray. Place the skillet back on the stove, and allow it to warm up on med/med low heat.
7. Add the eggs to the spinach and onions, and whip them.
Add the drained Rotel tomatoes to the spinach mixture.
8. Drop a little bit of the mixture into the skillet. If it sizzles, pour the remainder into the skillet, patting it out with a spatula to create an even layer. Cook on the stove top without stirring for about 3-5 minutes.
9. Then move the skillet to the oven. Allow the frittata to broil for about 2 minutes.
Serving Size: Makes 4 slices, each about 4 inches wide and about 1 inch thick
Number of Servings: 4
Recipe submitted by SparkPeople user MERRYPINK.
Nutritional Info Amount Per Serving
- Calories: 68.3
- Total Fat: 3.6 g
- Cholesterol: 93.0 mg
- Sodium: 187.6 mg
- Total Carbs: 4.9 g
- Dietary Fiber: 1.6 g
- Protein: 5.0 g
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