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!