Light Spinach Frittata With Salsa
At a Glance
- Total
- 45 min
- Servings
- 2.00 serving(s)
Categories
- Breakfast
- Main Course
- Baked
- Stovetop
Dietary
- Vegetarian
Allergens
- Eggs
- Milk
Servings & Nutrition
Original recipe serves 2. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Light Spinach Frittata With Salsa brings together 1 tablespoon extra virgin olive oil, 1 small onion, sliced (I diced mine), 2 -4 garlic cloves in a practical dish for home cooking. It takes about 45 min to prepare and cook. It makes approximately 2 servings.
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Equipment
10-inch nonstick skillet, oven
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 small onion, sliced (I diced mine)
- 2 -4 garlic cloves
- 1 (10 ounce) package frozen spinach, thawed and well-drained
- 2 large eggs
- 3 egg whites
- 1/3 cup fat-free evaporated milk (sold in a can)
- 1/2 cup shredded light cheese (I used light Jarlsberg, can use any reduced-fat cheese)
- salsa (for serving)
Instructions
Preheat oven to 350 degrees F.
Heat oil in a 10" nonstick skillet over med heat.
Add onion and garlic and cook until tender, about 3 minutes.
Stir in spinach.
Reduce heat to low.
Beat eggs and milk until frothy, and pour egg mixture over spinach in skillet.
Cook for 5-7 minutes, till egg mixture is cooked on bottom and eggs on top are almost set.
Sprinkle with cheese.
Bake in oven till eggs are set and cheese has melted, 5-10 minutes.
Serve with salsa of your choice.
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