20 Minutes / 120 Calories / 4 Servings

TOMATO, SPINACH AND FETA CHEESE FRITTATA

SUBSTITUTIONS:

• Coarsely chop spinach. I use mine raw and it cooks with the eggs!
• Meanwhile, in medium bowl, mix eggs, egg whites, onions, milk and ground red pepper until well blended.
• In 12-inch ovenproof skillet, arrange spinach, tomato and feta cheese. (If ovenproof skillet is unavailable, wrap skillet handle with foil before placing under broiler.) Pour egg mixture over top. Cover and cook over medium-low heat 6 to 7 minutes or until almost set. I put mine in the oven when just the middle jiggles a bit. I also use a glass lid to cover the mixture as it cooks on stove in skillet.
• Uncover skillet; Cook in oven until top is golden brown and eggs look slightly “puffy”. Let stand 1 minute before serving or risk a burned tongue…..more on this from the Good Doctor who could NOT wait…

We go pretty big here on weekends. Its pretty much the only time we can really take our time and think about what to make for breakfast. Our decision this morning was to go “healthy” with the Frittata above or, trash it with a quick run through Dunkin’ Donuts. Surprised ya there, right?!

This Frittata is super easy to make and uses up all of the veggies you have left over from salads or side dishes all week long. You can literally throw in anything you’d like…even shredded chicken!

WHAT DO YOU PUT IN YOUR FRITTATAS? DO YOU HAVE A DIFFERENT RECIPE TO SHARE?

COOK ON,