Tomato and Basil Frittata

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 152.9
  • Total Fat: 6.6 g
  • Cholesterol: 112.6 mg
  • Sodium: 285.6 mg
  • Total Carbs: 3.8 g
  • Dietary Fiber: 0.9 g
  • Protein: 17.7 g

View full nutritional breakdown of Tomato and Basil Frittata calories by ingredient
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Number of Servings: 2


    5 egg whites
    1 egg
    1 tablespoon chopped fresh basil or 1/2 teaspoon dried basil, crushed
    1/8 teaspoon kosher salt
    Dash freshly ground black pepper
    Nonstick olive oil cooking spray
    1 cup chopped fresh spinach
    2 green onions, sliced
    1 clove garlic, minced (1/2 teaspoon minced)
    1 small tomato, chopped
    1 ounce reduced-fat cheddar cheese, shredded (1/4 cup), optional (included in nutritional information)


Preheat oven to 350 degrees F. In a medium bowl lightly beat together egg whites and whole egg. Stir in basil, kosher salt, and pepper; set aside.

Cat an unheated 8-inch oven-going skillet with nonstick cooking spray. Preheat the skillet over medium heat. Add spinach, green onions, and garlic. Cook for 1-2 minutes or until spinach begins to wilt. Remove skillet from heat; drain, if necessary.

Pour egg mixture over spinach mixture in the skillet. Bake for 6-8 minutes or until eggs are set. Sprinkle with chopped tomato and cheese. Bake for 1-2 minutes more or until the cheese melts. Cut the frittata into wedges to serve.

Number of Servings: 2

Recipe submitted by SparkPeople user CHRISTINEW1984.

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