Spinach & Tomato Frittata



  • 3 cups of spinach , washed and dried

  • 1 tsp olive oil

  • 2 tsp chopped garlic

  • dash of kosher salt

  • 1 can of Del Monte diced tomatoes with basil, oregano & garlic

  • 3 oz. low fat Italian cheese blend

  • 3 cups Egg Beaters

  • Black pepper, to taste


  1. In a large sautee pan, heat the oil.  Add the spinach and 1 tsp  garlic, stirring continuously for about 30 seconds. Add a dash of kosher salt.  The spinach will wilt down and become bright green.

  2. Spray a casserole dish or pie pan with non-stick spray

  3. spread the spinach on the bottom of the dish

  4. Drain the tomatoes and heat them in the sautee pan, adding 1 tsp of garlic. Heat for about 2-3 minutes.

  5. Add the tomatoes to the dish, spreading evenly.

  6. Sprinkle with 3oz of grated, low fat Italian blend cheese

  7. Pour Egg beaters over mixture

  8. Grind a few grinds of black pepper on top

  9. Bake at 400 degree for 40-45 minute or until set.

Very yummy!

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