Spinach Frittata with Tomato Salsa

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 343.5
  • Total Fat: 16.8 g
  • Cholesterol: 227.0 mg
  • Sodium: 765.4 mg
  • Total Carbs: 24.6 g
  • Dietary Fiber: 5.9 g
  • Protein: 30.2 g

View full nutritional breakdown of Spinach Frittata with Tomato Salsa calories by ingredient
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This is the South Beach Light Spinach Frittata with Tomato Salsa. This is the South Beach Light Spinach Frittata with Tomato Salsa.
Number of Servings: 2


    1 Tbsp Extra Virgin Olive Oil
    1 Small Onion
    2 Cloves Garlic, Minced
    1 pkg (10 ounces) frozen spinach, thawed and well-drained
    2 Lrg. eggs
    3 egg whites
    1/3 C. fat-free evaporated Milk
    1/2 C. Shredded Reduced-fat mozzarella cheese

    4 plum tomatoes, seeded and chopped
    2 scallions, minced
    1 clove garlic, minced
    2 tbsp. minced fresh cilantro
    1 tbsp. fresh lime juice
    1/4 tsp. salt
    1/8 tsp. freshly ground black pepper


To Make Frittata: Preheat oven to 350. Heat oil in 10" nonstick skillet over med. heat. Add onion and garlic and cook, stirring, for 3 minutes or until tender. Stir in spinach. Reduce heat to low. In large bowl, beat eggs and egg whites with milk until light yellow and frothy. Pour egg mixture over spinach in skillet. Cook for 5-7 minutes, until egg mixture is cooked on the bottom and almost set on top. Sprinkle with cheese. Bake in the oven until eggs are set and cheese has melted, 5-19 minutes.

To Make Salsa: In large bowl, stir together tomatoes, scallions, cilantro, lime juice, salt and pepper. Serve fresh, room temperature, over frittata. (or use commercial jarred salsa)

Number of Servings: 2

Recipe submitted by SparkPeople user BLESSED_COG.

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