Spinach Friatta
- Number of Servings: 6
Ingredients
1 1/2 cups Egg Beaters5oz Frozen Spinach, thawed and drained1 cup Kraft 2% Shredded Cheddar Cheese1/2 cup Skim Milk
Preheat oven to 350.
Lightly coat muffin pan with non-stick cooking spray.
Thoroughly thaw and drain spinach, press out excess water and set aside.
Beat/wisk eggbeaters and milk together, add cheese and spinach.
Fill muffin tins with mixture -- will make 12 friatta. Bake for 20-25 minutes. Remove from pan immediately.
Eggs do not store well once cooked -- should be served immediately or frozen immediately.
1 serving = 2 friatta. This will make 6 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user GRETCHEN8.
Lightly coat muffin pan with non-stick cooking spray.
Thoroughly thaw and drain spinach, press out excess water and set aside.
Beat/wisk eggbeaters and milk together, add cheese and spinach.
Fill muffin tins with mixture -- will make 12 friatta. Bake for 20-25 minutes. Remove from pan immediately.
Eggs do not store well once cooked -- should be served immediately or frozen immediately.
1 serving = 2 friatta. This will make 6 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user GRETCHEN8.
Nutritional Info Amount Per Serving
- Calories: 119.2
- Total Fat: 6.2 g
- Cholesterol: 14.6 mg
- Sodium: 334.0 mg
- Total Carbs: 2.4 g
- Dietary Fiber: 0.5 g
- Protein: 13.5 g
Member Reviews