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Thread: Spinach-Tomato Frittata

  1. #1

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    * 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.

  2. #2
    Join Date
    May 2000
    Location
    Norcross, GA
    Replies
    13

    Default

    You could make this with Egg Beaters and Fat Free Parmesean Cheese, and it would be dirt cheap (point wise).... and just as yummy.

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