1 tablespoon extra-virgin olive oil
1 small onion, sliced
2 cloves garlic, minced
1 package (10 ounces) frozen spinach, thawed and well-drained
2 large eggs
3 egg whites
1/3 cup fat-free evaporated milk
1/2 cup shredded reduced-fat mozzarella cheese
SALSA:
4 plum tomatoes, seeded and chopped
2 scallions, minced
1 clove garlic, minced
2 tablespoons minced fresh cilantro
1 tablespoon fresh lime juice
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
To make the frittata: Preheat oven to 350. Heat the oil in a 10″ nonstick skillet over med. heat.
Add the onion and garlic and cook, stirring, for 3 minutes or until tender. Stir in the spinach.
Reduce the heat to low. In a lg. bowl, beat the eggs and egg whites with the milk until light
yellow and frothy. Pour the egg moisture over the spinach in the skillet. Cook for 5-7 minutes,
until the egg mixture is cooked on the bottom and almost set on top. Sprinkle with the cheese.
Bake in the oven until the eggs are set and the cheese has melted, 5-10 minutes.
To make the salsa: In a large bowl, stir together the tomatoes, scallions, garlic, cilantro, lime
juice, salt, and pepper. Serve fresh, at room temperature, over the frittata.
You can also serve the frittata with commercial jarred salsa.
Serves 2
Per serving:389 calories, 27 g protein, 28 g carbs, 17 g fat, 6 g saturated fats, 740 mg sodium,
230 mg cholesterol, 8 g fiber