Three-Cheese Spinach Frittata

Monday, 19 April 2010 20:12

• 1 cup baby spinach leaves
• Olive-oil-flavored cooking spray
• 1 egg
• 4 egg whites or 1/2 cup egg substitute
• 2 teaspoons fresh minced basil leaves
• 3 tablespoons fat-free milk
• 1/2 ounce provolone cheese
• 2 tablespoons feta cheese
• 1/2 ounce shredded mozzarella cheese

Directions:

• Tear the stems from the spinach leaves and then tear the leaves into small pieces and set aside.

• Spray a skillet with the cooking spray. Whisk together the egg, egg whites, basil, and milk. Pour the eggs into the skillet and heat over low to medium heat.

• Sprinkle the spinach over the eggs.

• Tear the provolone cheese into little pieces and sprinkle over the eggs. Put spoonfuls of the feta and mozzarella cheese over the eggs.

• Continue to heat the frittata for 6 to 7 minutes or until eggs are puffed, browned, and set.

Serve with:
One 6-ounce container plain fat-free Greek yogurt
1/2 cup fresh or frozen, unsweetened raspberries

Yields: 1 serving

Prep time and cooking time: 24 minutes

Nutritional Information:
414 calories; 47 g protein; 19 g carbohydrate; 7 g fiber; 17 g fat (8 g saturated); 246 mg cholesterol; 834 mg sodium; 537 mg calcium

Recipe adapted from Good Housekeeping.