skinny spinach frittata
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 150.5
- Total Fat: 7.1 g
- Cholesterol: 221.4 mg
- Sodium: 176.9 mg
- Total Carbs: 6.8 g
- Dietary Fiber: 2.1 g
- Protein: 15.4 g
View full nutritional breakdown of skinny spinach frittata calories by ingredient
Introduction
This is an adaptation of a a spinach frittata without a crust. I used all fat free cheeses so it did not hold together like a fritatta with bread crumbs and butter, but it tasted yummy and has a mere 150 satisfying calories. Serves 2. This is an adaptation of a a spinach frittata without a crust. I used all fat free cheeses so it did not hold together like a fritatta with bread crumbs and butter, but it tasted yummy and has a mere 150 satisfying calories. Serves 2.Number of Servings: 2
Ingredients
-
1 cup frozen or two cups fresh spinach
1 fresh medium tomato
1 nice mushroom fresh (criminis are tasty)
1 clove garlic
1 second cooking spray
two eggs
1 tsp. ground basil
1 tsp. ground oregano
(would be better with fresh herbs, but it's winter)
two eggs
1/2 cup cottage cheese
feta cheese to sprinkle on top, I used fat free about a tablespoon.
Directions
Spray a 10-inch cast iron or other oven safe skillet with a second of cooking spray.
Saute spinach, tomato and garlic on medium high heat. Add basil and oregano after the vegetables begin to soften.
In a bowl or larger measuring cup, add 1/2 cup nonfat cottage cheese and two eggs and whisk.
After you like the tenderness of the vegetables, turn off the heat and add the cottage cheese and eggs and stir together. Top with a tablespoon of feta (I used fat free) and put into 360 F. degrees oven for about 10 to 15 minutes or until eggs are cooked.
Scoop with a spatula onto two plates or save one serving for later. Top with a fresh leaf of basil if you have one. Salt and pepper to taste.
(Remember to use a pot holder. A skillet always tricks me, even though I know it's been in the oven.)
Serves two. The 10-inch skillet is about an inch high with the frittata when it's cooked.
Number of Servings: 2
Recipe submitted by SparkPeople user ODONNAMARIE.
Saute spinach, tomato and garlic on medium high heat. Add basil and oregano after the vegetables begin to soften.
In a bowl or larger measuring cup, add 1/2 cup nonfat cottage cheese and two eggs and whisk.
After you like the tenderness of the vegetables, turn off the heat and add the cottage cheese and eggs and stir together. Top with a tablespoon of feta (I used fat free) and put into 360 F. degrees oven for about 10 to 15 minutes or until eggs are cooked.
Scoop with a spatula onto two plates or save one serving for later. Top with a fresh leaf of basil if you have one. Salt and pepper to taste.
(Remember to use a pot holder. A skillet always tricks me, even though I know it's been in the oven.)
Serves two. The 10-inch skillet is about an inch high with the frittata when it's cooked.
Number of Servings: 2
Recipe submitted by SparkPeople user ODONNAMARIE.