Dina W
10-05-2000, 03:35 PM
* Exported from MasterCook *
Spinach-Tomato Frittata
Recipe By : Pillsbury's Best of Fast & Healthy Cooking (Nov/Dec '99)
Serving Size : 4 Preparation Time :0:35
Categories : Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 eggs
1/3 cup grated Parmesan cheese
1/2 teaspoon garlic powder
1/2 teaspoon dried basil leaves
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon nutmeg
6 ounces fresh spinach (about 6 c. loosely packed)
torn into bite-sized pieces
6 cherry tomatoes -- sliced
1. In small bowl, beat eggs. Add cheese, garlic powder, basil, salt, pepper and nutmeg; mix well. Set aside.
2. Generously spray 9 or 10-inch nonstick skillet with sloping sides (omelet or crepe pan) with nonstick cooking spray. Heat over medium heat until hot. Add spinach; cover and cook 2 to 3 minutes or until spinach is slightly wilted, stirring once or twice and watching carefully to prevent burning. (If necessary, add 2 tablespoons water if spinach is well drained.)
3. Spread spinach and tomatoes evenly in skillet. Pour egg mixture over top. Cover; cook over low heat for 12 to 15 minutes or until eggs are set. To serve, cut into wedges.
4 servings
- - - - - - - - - - - - - - - - - -
NOTES : Per serving, per recipe:
160 Calories; 10 g. Fat; 2 g. Fiber; 325 mg. Cholesterol; 420 mg. Sodium
4 POINTS
M.C. formatted by Dina (mdkbweiss@erols.com) on 10/3/00.
Spinach-Tomato Frittata
Recipe By : Pillsbury's Best of Fast & Healthy Cooking (Nov/Dec '99)
Serving Size : 4 Preparation Time :0:35
Categories : Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 eggs
1/3 cup grated Parmesan cheese
1/2 teaspoon garlic powder
1/2 teaspoon dried basil leaves
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon nutmeg
6 ounces fresh spinach (about 6 c. loosely packed)
torn into bite-sized pieces
6 cherry tomatoes -- sliced
1. In small bowl, beat eggs. Add cheese, garlic powder, basil, salt, pepper and nutmeg; mix well. Set aside.
2. Generously spray 9 or 10-inch nonstick skillet with sloping sides (omelet or crepe pan) with nonstick cooking spray. Heat over medium heat until hot. Add spinach; cover and cook 2 to 3 minutes or until spinach is slightly wilted, stirring once or twice and watching carefully to prevent burning. (If necessary, add 2 tablespoons water if spinach is well drained.)
3. Spread spinach and tomatoes evenly in skillet. Pour egg mixture over top. Cover; cook over low heat for 12 to 15 minutes or until eggs are set. To serve, cut into wedges.
4 servings
- - - - - - - - - - - - - - - - - -
NOTES : Per serving, per recipe:
160 Calories; 10 g. Fat; 2 g. Fiber; 325 mg. Cholesterol; 420 mg. Sodium
4 POINTS
M.C. formatted by Dina (mdkbweiss@erols.com) on 10/3/00.