Ingredients Jump to Instructions ↓

  1. 2 teaspoon(s) olive oil 1 medium onion , sliced 8 large egg whites 2 large eggs 1 package(s) frozen chopped spinach , thawed and squeezed dry 1 1/2 cup(s) leftover cooked long-grain white rice 1 container(s) low-fat 1% cottage cheese 1/3333333333333 cup(s) nonfat (skim) milk 1/4 cup(s) low sodium grated parm cheese 1/2 teaspoon(s) crushed garlic 1/8 teaspoon(s) ground black pepper

Instructions Jump to Ingredients ↑

  1. Preheat oven to 425 degrees F. In nonstick 10-inch skillet with oven-safe handle (or with handle wrapped in double thickness of foil for baking in oven later), heat oil over medium heat until hot. Add onion and cook, covered, until tender and golden, about 8 minutes, stirring occasionally, add garlic saute 1 minute. Meanwhile, in large bowl, with fork, stir egg whites, whole eggs, spinach, rice, cottage cheese, milk, Romano, and pepper until blended. Stir egg mixture into onion in skillet and place in oven. Bake 18 to 20 minutes or until frittata is set in center. Cut into wedges to serve.


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