Tomato and Basil Fritatta

Ingredients:

• 5 egg whites
• 1 egg
• 1 tbsp. chopped fresh basil or 1/2 tsp. dried, crushed
• 1/8 tsp. kosher salt
• freshly ground black pepper
• nonstick olive oil cooking spray
• 1 cup chopped fresh spinach
• 2 scallions, sliced
• 1 garlic clove, minced
• 1 small tomato, chopped
• 1/4 cup reduced-fat mozzarella cheese, shredded

Makes 4 Servings

1. Preheat the oven to 350 F. In a medium bowl, lightly beat together egg whites and whole egg. Stir in basil, salt and pepper; set aside.
2. Coat an 8-inch skillet with cooking spray. Preheat the skillet over medium heat. Add spinach, scallions and garlic. Cook for 1-2 minutes or until spinach begins to wilt. Remove skillet from heat; drain, if necessary.
3. Pour eggs over spinach in the skillet. Bake for 6-8 minutes or until eggs are set. Sprinkle with chopped tomato and cheese. Bake for 1-2 minutes more or until the cheese melts. Cut the frittata into wedges to serve.

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. Eggs are great for breakfast, lunch and dinner. I changed the recipe and used mozzarella cheese in place of cheddar for a more Mediterranean flavor. This frittata was delicious and it quickly filled me up thanks to the tomatoes, spinach and cheese.  You can use any kind of Italian cheese such as mozzarella, Parmesan, Asiago, provolone, etc. and this frittata will still be yummy. You can also use canned diced tomatoes if you don't have any fresh tomatoes on hand. This frittata is very thin because it's made mostly of egg whites. If you want to make this frittata thicker, add 2 tablespoons of milk to make the eggs a little creamier.