Light Spinach Fritata with Tomato Salsa

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Light Spinach Frittata with Tomato Salsa

Photo by Daria Shevtsova on

Serves 2


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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
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 the oven to 350°F. Heat the oil in a 10″ nonstick skillet over medium 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 large bowl, beat the eggs and egg whites with the milk until light yellow and frothy. Pour the egg mixture 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.

Nutritional Information:
369 calories
17 total fat (6 g sat)
230 mg cholesterol
28 g carbohydrate
27 g protein
8 g fiber
740 mg sodium


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