Greek Style Frittata - 13.2g Carbs, 2.7g Fiber, 1.9 Sugar
From: Women's Health VIA recipes.prevention.com
Prep Time: 10 min
Cook Time: 20 min
Total Time: 30 min
Serves: 4
2 cup baby spinach leaves
1 1/2 cup frozen diced potatoes, onions, and peppers (found
bagged together in the freezer section)
4 large eggs
1/2 cup crumbled feta cheese
1/2 cup sliced grape tomatoes
1 Tbsp olive oil
1/4 cup nonfat milk
1 tsp oregano
1. Preheat broiler on low. Meanwhile, heat a medium-size skillet over
low. Add spinach and cover until leaves have barely wilted (about
1 minute). Place in a small bowl and set aside. Wipe out pan.
2. Add olive oil to cleaned skillet and heat over medium. Add
potato-vegetable mixture, cover, and cook, turning occasionally,
until potatoes are tender but firm (5 to 7 minutes). Set aside.
3. In a medium bowl, scramble eggs and milk. Add spinach, cheese,
tomatoes, oregano, and salt and pepper to taste.
4. Spray an 8 to 10-inch ovenproof skillet (not nonstick) with
cooking spray and place over low heat. Cover bottom evenly with
potatoes and pour egg mixture over top. Cook until eggs set
(about 10 minutes). Place skillet under broiler for 1 to 2 minutes
to finish cooking top of frittata.
Serves: 4
Nutrition per Serving:
205.9 Calories, 12.2g Fat, 3.9g Saturated Fat, 343.4mg Sodium,
13.2g Carbs, 2.7g Dietary Fiber, 1.9 Total Sugars, 12g Protein
