Quick Vegetable Frittata
This quick frittata recipe features a colorful trio of vegetables -- onion, spinach and tomatoes flavored with balsamic vinegar
Hands On:15 | Total: 30 | Makes: 4 servings (1 wedge each)
1 carton (16 oz each) Egg Beaters® Original
1/4 teaspoon salt
1/4 teaspoon ground black pepper
PAM® Original No-Stick Cooking Spray
3/4 cup thinly sliced yellow onion
3 cups chopped fresh spinach
2 teaspoons finely chopped garlic
1 can (14.5 oz each) Hunt's® Petite Diced Tomatoes, drained well
1 tablespoon balsamic vinegar
- Combine Egg Beaters, salt and pepper in medium bowl; set aside. Spray 10-inch ovenproof nonstick saute pan with cooking spray; heat over medium-high heat. Add onion; cook and stir 3 minutes or until onion is tender. Add spinach and garlic; cook 2 to 3 minutes or until spinach wilts. Stir in drained tomatoes and vinegar.
- Pour Egg Beaters mixture evenly over spinach mixture; cook 2 to 3 minutes or until edges begin to set. Gently pull edges back while tilting pan to allow Egg Beatears to run beneath. Repeat two times. Reduce heat to medium; cover. Cook 8 to 10 minutes or until top of frittata is almost set. Meanwhile, preheat broiler.
- Uncover; place skillet under broiler. Broil 2 minutes or until top is set and lightly browned. Cut into 4 wedges.
4 servings (1 wedge each) Calories 105; Total Fat 1 g(Saturated Fat 0 g); Cholesterol 0 mg; Sodium 511 mg;
Carbohydrate 9 g; (Dietary Fiber 2 g, Sugars 4 g); Protein 14 g;
Percent Daily Values*: Vitamin A 68%; Vitamin C 18%; Calcium 5%; Iron 18%
* Percent Daily Values are based on a 2,000 calorie diet.
To cook frittata completely on stove-top, pour Egg Beaters mixture over spinach mixture; reduce heat to medium-low. Cover skillet. After 6 minutes, lift edge of frittata with spatula and tilt skillet to allow Egg Beaters to flow underneath in several places. Cover; continue cooking 4 minutes or until set.
Brought To You By ConAgra Foods(R)