Spinach, Tomato, and Prosciutto Frittata

6 large Egg, fresh, whole, raw
3 Tbsp Nonfat Greek Strained Yogurt Fage Brand
2 cloves garlic (chopped)
1 small onion, raw (chopped)
2 plum tomatoes (chopped)
1 cup baby spinach
3 thin slices Prosciutto
1 Tbsp butter, salted
1 Tbsp olive oil
1/2 cup finely shredded cheddar cheese

1. Warm up a 12" cast iron pan on the stove. Add butter and oil til hot. 2. Add garlic, chopped onions, and tomatoes. Cook til onions are translucent. 3. Add spinach and cook til wilted. Drain excess water if needed. 4. Mix eggs and yogurt til blended. Pour in pan. Cook for about 8 minutes, lifting eggs so uncooked eggs move to bottom of pan. 5. Add shredded cheese spread evenly on top. 6. Set oven to broil. Put pan in a third of the way down in oven. Broil for 3 minutes until cheese melts and frittata slightly browns. 7. Remove from oven and let cool and set for about 5 minutes then serve in wedges. (Cut 4 wedges for serving size)

Serving Size: 1/4 of frittata

Number of Servings: 4.0

Recipe submitted by SparkPeople user DMOCKENHAUPT.