Frittata with Spinach & Leeks
Source of Recipe
by Marsha, from American Institute for Cancer Research
List of Ingredients
4 eggs
4 egg whites
1/2-1 tablespoon canola oil
2-3 cloves garlic (or to taste), minced
3 cups fresh spinach
1 large leek (tough outer leaves removed), thinly sliced
1 tablespoon fresh chives, minced
Salt and freshly ground black pepper, to taste Recipe
In a mixing bowl, whisk together the eggs and egg whites and set aside.
Carefully spread canola oil over entire surface of a nonstick skillet and heat pan on medium until hot. Add garlic, spinach and leeks and gently saute until tender and soft, about 5 minutes.
Pour eggs over sauteed vegetables. Sprinkle with chives. Lower heat to low-medium and cook until eggs are set and underside is browned. Season to taste with salt and pepper.
With a knife, cut frittata into 4 pieces. Gently transfer frittata, 1 serving at a time, to plates, flipping so that browned sides face up. Serve hot.
Nutrition facts per serving: 132 calories, 7 g total fat (2 g saturated fat), 6 g carbohydrate, 11 g protein, less than 1 g dietary fiber and 156 mg sodium.
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