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Spinach and Tomato Frittata

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By Betty Crocker Kitchens
Updated Oct 27, 2010
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Looking for a traditional frittata that’s ready in 20 minutes? Then check out this cheesy egg and spinach dish - featuring hints of Greek and Italian cuisine.

Spinach and Tomato Frittata

  • Prep Time 10 min
  • Total 20 min
  • Servings 4
  • Ingredients 9
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Ingredients

  • 4 cups lightly packed fresh spinach (about 4 ounces)
  • 2 tablespoons water
  • 3 eggs
  • 3 egg whites
  • 1/3 cup chopped green onions (about 5 medium)
  • 1/4 cup fat-free (skim) milk
  • 1/4 teaspoon ground red pepper (cayenne)
  • 1 large tomato, chopped (1 cup)
  • 1/2 cup crumbled feta cheese (2 ounces)

Instructions

  • Step 
    1
    Coarsely chop spinach. In 2-quart saucepan, place spinach and water. Cover and cook over medium-low heat 3 to 5 minutes or until wilted.
  • Step 
    2
    Meanwhile, in medium bowl, mix eggs, egg whites, onions, milk and ground red pepper until well blended.
  • Step 
    3
    In 12-inch nonstick ovenproof skillet, arrange wilted spinach, tomato and feta cheese. (If ovenproof skillet is unavailable, wrap skillet handle with foil before placing under broiler.) Pour egg mixture over top. Cover and cook over medium-low heat 6 to 7 minutes or until almost set.
  • Step 
    4
    Uncover skillet; broil about 6 inches from heat 1 minute. Let stand 1 minute before serving.

Nutrition

130 Calories
7g Total Fat
11g Protein
6g Total Carbohydrate
3g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
130
Calories from Fat
70
Total Fat
7g
11%
Saturated Fat
3 1/2g
17%
Trans Fat
0g
Cholesterol
170mg
57%
Sodium
280mg
12%
Potassium
410mg
12%
Total Carbohydrate
6g
2%
Dietary Fiber
2g
7%
Sugars
3g
Protein
11g
% Daily Value*:
Vitamin A
70%
70%
Vitamin C
15%
15%
Calcium
15%
15%
Iron
10%
10%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 0 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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