Egg Beaters Recipes
4465
Calories
Total Fat
Protein
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Quick Vegetable Frittata
This quick frittata features a colorful trio of vegetables -- onion, spinach and tomatoes
15
Prep Time
(MINUTES)
25
Total Time
(MINUTES)
4
Servings
3.2 of 5
(53 ratings)
Review This Recipe | See All Reviews
Ingredients
- PAM® Original No-Stick Cooking Spray
- 3/4 cup thinly sliced yellow onion
- 3 cups chopped fresh spinach
- 2 medium cloves garlic, finely chopped
- 1/4 teaspoon ground black pepper
- 1 can (14.5 oz each) Hunt's® Petite Diced Tomatoes, drained
- 1 tablespoon balsamic vinegar
- 1 carton (16 oz each) Egg Beaters® Original
Nutrition Information
105
1g
14g
Serving Size: 4 servings (1 wedge frittata each)
Directions
- Spray medium skillet with ovenproof handle with cooking spray; heat over medium heat. Add onion; cook 3 minutes or until onion is tender, stirring frequently. Stir in spinach, garlic and pepper; cook 2 to 3 minutes or until spinach wilts. Stir in drained tomatoes and vinegar.
- Pour Egg Beaters evenly over spinach mixture; reduce heat to medium-low. Cover skillet with lid. Cook 10 minutes or until top of frittata is almost set. Meanwhile, preheat broiler.
- Remove lid; place skillet under broiler. Broil 2 minutes or just until top is set. Cut into 4 wedges.
Cook's Tip
To cook frittata completely on stove-top, pour Egg Beaters 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.
| Nutrition Information | close | |
| Amount per Serving | ||
| Calories | 105 | |
| % Daily Value* | ||
| Total fat | 1 g | 1% |
| Saturated fat | 0 g | 1% |
| Cholesterol | 0 MG | 0% |
| Sodium | 366 MG | 15% |
| Carbohydrate | 9 g | 3% |
| Dietary fiber | 2 g | 8% |
| Sugars | 4 g | 0% |
| Protein | 14 g | 28% |
| Vitamin A | 68% | |
| Vitamin C | 18% | |
| Calcium | 5% | |
| Iron | 18% | |
* Percent Daily Values are based on a 2,000 calorie diet.
About our Nutrition Information
About our Nutrition Information
Disgusting. Spent an hour this morning prepping and making this dish, just for all four of us to take a few bites and throw it in the trash. Never again.
Feb 11, 2012
I think this is a solid recipe and works well with leftovers, easy to modify. My attempt produced the desired results as advertised - no wetness, all firm. However, before cooking I read the reviews about excess moisture spoiling the results. So, before adding the tomatoes I lined a colander with two paper towels and after draining most of the liquid from the canned tomatoes directly into the sink off they went into the colander/paper towels to drain before adding to the frittata. It has worked for me with other recipes as well.
Jan 28, 2012
My sister made this for me over the holidays. It was yummy and looked just like the picture! I'm making for my hubby this weekend.
Jan 20, 2012
I'm renown for my love of Eggbeaters. I adore tomatoes spinach and garlic. I'm not much of a yellow (or any) onion fan but I decided to take the leap of faith and not leave these out of the recipe. While this was a MizFitmakingFAIL I don't think the addition of the onions had anything to do with that.
The frittata is very easy to make and something I would definitely feel great about feeling my family---had anyone else in the house been willing to try it. For some reason instead of a lovely frittata look as pictured above I ended up with a runny mess (I did try cooking it longer than suggested, too). THE UPSIDE? seeing as Eggbeaters are pasteurized I ate my creation happily & while it wasnt aesthetically pleasing it was belly-pleasing! I'm not sure I would make this again as, for us, scrambling all the ingredients together is easier and turns out more "cooked"
Apr 08, 2011
Let's start with the positive. How can you go wrong with garlic, onions and tomatoes? I love them all. Also, it is attractive with red, yellow and green. But something went horribly wrong: My first time making this frittata wasn't a success!! It really appears very easy to make, and the taste of the final result was good; however, it took me three times longer to cook it and even still it had liquid running around the edges, which made cutting a clean piece really hard. I used the cook's tip of cooking the frittata completely on stove-top, the recipe calls for a total of 10 minutes. Well, it took mine almost a half an hour. My kids were not thrilled about it. They tried it and walked away, probably too "veggie" for them. Would I try another frittata? Yes, but next time I will look for one with ham, my kids, I'm sure, will like it better.
Jan 30, 2011
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