When my husband and I decided to lose weight, I turned to my cookbook collection and lightened up several recipes. With its fresh spinach salad, this hearty frittata quickly became a favorite. --Joyce Fairchild of Marina Del Rey, California
Ingredients
- 1/2 cup chopped onion
- 4 garlic cloves, minced
- 1 package (10 ounces) fresh spinach, coarsely chopped
- 2 cups egg substitute
- 1-1/2 cups shredded part-skim mozzarella cheese
- 1 cup crumbled blue cheese
- 2 plum tomatoes, diced
- 1/4 cup chopped walnuts
- salad:
- 2 cups coarsely chopped fresh spinach
- 2 plum tomatoes, diced
- 1 teaspoon rice vinegar
- 1/2 teaspoon olive oil
- 1/4 teaspoon garlic salt
Directions
- In a large nonstick skillet coated with cooking spray, cook onion over medium heat for 3 minutes or until tender. Add garlic; cook 1 minute longer. Remove from the skillet. Add spinach to skillet in batches, cooking for 1 minute or until wilted. Remove from the heat.
- In a large bowl, beat the egg substitute until frothy. Stir in the onion mixture, spinach, mozzarella, blue cheese, tomatoes and nuts. Place in a 10-in. ovenproof skillet coated with cooking spray.
- Bake, uncovered, at 400° for 30-35 minutes or until a knife inserted in the center comes out clean. Combine the salad ingredients; serve with frittata.
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