Ingredients Jump to Instructions ↓

  1. 1/2 cup chopped onion

  2. 4 garlic cloves, minced

  3. 1 package (10 ounces) fresh spinach, coarsely chopped

  4. 2 cups egg substitute

  5. 1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese

  6. 1 cup (4 ounces) crumbled blue cheese

  7. 1/4 cup chopped walnuts SALAD:

  8. 2 cups coarsely chopped fresh spinach

  9. 2 plum tomatoes, diced

  10. 1 teaspoon rice vinegar

  11. 1/2 teaspoon olive oil

  12. 1/4 teaspoon garlic salt

Instructions Jump to Ingredients ↑

  1. 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 near the center comes out clean. Combine the salad ingredients; serve with frittata. Yield: 6 servings.


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