This Spinach Frittata makes the perfect “Mini Meal” since it has lean protein (egg whites,) veggies (spinach) and lots of flavor. It can be for breakfast, lunch, dinner or snack.
I love it for brunch or late breakfast. It saves in the refrig well for easy reheat on busy mornings, too. It is so tasty and good for you! For lunch or dinner, I’ll serve it with crunchy rolls and hearty soup.
Clean up: 1 pan, 1 bowl
- 3 tsp. extra virgin olive oil
- 2 cups baby spinach
- 1 cup diced tomatoes
- 1 clove minced garlic
- 1/2 cup low fat shredded cheese or parmasean cheese
- 3 roma tomatoes sliced
- 2 whole eggs and 6 egg whites
- 1 Tbs milk
- Salt and pepper
- Options, options, options: crumbled turkey bacon, left over turkey, ham, etc.
Preheat oven to 375 degrees, put rack about 6 inches from broiled. Heat 1 tsp. of the oil in oven safe skillet on medium heat. Add spinach, diced tomatoes, garlic. Saute for 6 minutes.
In large bowl, beat eggs and egg whites and milk. Stir in spinach mixture and cheese. Sprinkle with salt and pepper.
Heat rest of the oil in same pan. Add egg mixture and reduce to low. Gently shake pan to get ingredients to settle. Put pan in oven and bake 10 minutes until eggs are set. Remove from oven, sprinkle a little parmasean on top, then turn oven to broil and heat for 2 minutes until browned. Remove from oven, slice into pie shape pieces. Serve with whole grain toast, preserves, fruit, coffee, juice. omg.
Tip: don’t forget to put remaining slices into containers for easy Mini Meals!