Egg beater vegetable frittata

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 117.0
  • Total Fat: 0.9 g
  • Cholesterol: 2.5 mg
  • Sodium: 542.8 mg
  • Total Carbs: 11.4 g
  • Dietary Fiber: 2.6 g
  • Protein: 15.4 g

View full nutritional breakdown of Egg beater vegetable frittata calories by ingredient
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Number of Servings: 4

Ingredients

    4tsp Parmesian cheese
    PAMŪ Original No-Stick Cooking Spray
    3/4 cup thinly sliced yellow onion
    3 cups chopped fresh spinach
    2 teaspoons finely chopped garlic
    1 can (14.5 oz each) Hunt'sŪ Petite Diced Tomatoes, drained well
    1 tablespoon balsamic vinegar
    1/4 teaspoon ground black pepper
    1 carton (16 oz each) Egg BeatersŪ Original

Directions


Spray 10-inch ovenproof nonstick saute pan with cooking spray; heat over medium-high heat. Add onion; cook and stir 3 minutes or until onion is tender. Add spinach and garlic; cook 2 to 3 minutes or until spinach wilts. Stir in drained tomatoes, vinegar and pepper.
Pour Egg Beaters evenly over spinach mixture; cook 2 to 3 minutes or until edges begin to set. Gently pull edges back while tilting pan to allow Egg Beaters to run beneath. Repeat two times. Reduce heat to medium; cover. Cook 8 to 10 minutes or until top of frittata is almost set. Meanwhile, preheat broiler.
Uncover; place skillet under broiler. Broil 2 minutes or until top is set and lightly browned. Cut into 4 wedges.

Serving Size: 4

Number of Servings: 4

Recipe submitted by SparkPeople user BRATSSCRAPPY.

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