REC: Light Spinach Frittata

[Melissa Burnell]

light spinach frittata
1 tablespoon extra-virgin olive oil
1 small onion, sliced
2 cloves garlic, minced
2 large eggs
3 egg whites
1/3 cup fat-free evaporated milk
? cup shredded reduced-fat mozzarella cheese
preheat the oven to 350F. heat the oil in a 10″ nonstick skillet over
medium heat.

add the onion and garlic and cook, stirring, for 3
minutes or until tender. stir in the spinach. reduce the heat to
low.

in a large bowl, beat the eggs and egg whites with the milk
until light yellow and frothy. pour the egg mixture over the spinach
in the skillet. cook for 5-7 minutes, until the egg mixture is cooked
on the bottom and almost set on top.

sprinkle with the cheese. bake
in the oven until the eggs are set and the cheese has melted, 5-10
minutes. serve with favorite salsa on the side.

serves 2 = 369
CALORIES

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