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    Light Spinach Frittata with Tomato Salsa


    Source of Recipe


    South Beach Diet Phase 1


    List of Ingredients


    • 1 Tbsp extra-virgin olive oil
    • 1 small onion,sliced
    • 2 cloves garlic,minced
    • 1 pkg. (10 ozs.)frozen spinach,thawed and well-drained
    • 2 large eggs
    • 3 egg whites
    • 1/3 cup fat-free evaporated milk
    • 1/2 cup shredded reduced-fat mozzarella cheese
    • 4 plum tomatoes,seeded and chopped
    • 2 scallions,minced
    • 1 clove garlic,minced
    • 2 Tbsp minced fresh cilantro
    • 1 Tbsp fresh lime juice
    • 1/4 tsp salt
    • 1/8 tsp freshly ground black pepper


    Instructions


    1. To make the frittata:Preheat the oven to 350F. Heat the oil in a 10 in. nonstick skillet over med. heat. Add the onion and garlic and cook,stirring,for 3 min. 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 min.,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 min.
    2. To make the salsa:In a large bowl,stir together the tomatoes,scallions,garlic,cilantro,lime juice,salt, and pepper. Serve fresh,at room temp.,over the frittata.
    3. You can also serve the frittata with commercial jarred salsa
    4. 2 servings
 

 

 

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