Roasted Red Pepper, Spinach, Carmalized Onion & Goat Cheese Fritatta

Ingredients:

• 1 cup onions, julienned
• 3 garlic cloves, minced
• kosher salt
• freshly ground black pepper
• 1/2 cup diced roasted red peppers
• 2 cups baby spinach, chopped
• 8 eggs
• 1/4 cup skim or low-fat milk
• 1/4 cup thinly sliced scallions
• 1/8 tsp. garlic powder
• pinch Kosher salt
• 1/8 tsp.freshly ground black pepper
• Nonstick olive oil cooking spray
• 1/4 tbsp. crumbled goat cheese
• sliced scallions (optional)
• fresh flat-leaf parsley (optional)

Makes 4 servings

1.  Spray a skillet with nonstick spray. Saute the onions and garlic over medium heat until golden brown. Season with salt and pepper. Add diced roasted red peppers and spinach; sauté until wilted. Drain excess liquid in a colander. Return to sauté pan.
2. Meanwhile, in a large bowl, whisk together eggs, milk, scallions, garlic powder, salt and pepper. Set aside.
3. Pour eggs into skillet; do not stir. Ass eggs set, run a spatula around the edge of the skillet, lifting eggs so uncooked portion flows underneath. Continue cooking and lifting edges until eggs are almost set (surface will be moist).
4.  Remove skillet from heat; Sprinkle in pieces of crumbled goat cheese. Cover and let stand for 3-4 minutes or until top is set. Loosen edge of frittata. Transfer to a serving plate; cut into wedges to serve. Garnish with additional sliced scallions and parsley, if desired.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. Who does not love a frittata from time to time? This is what I call a Mediterranean frittata because of the roasted red peppers, spinach and goat cheese. The original recipe called for feta cheese but goat cheese works just as well and make the frittata more creamy and delicious. You can make this on a Sunday and enjoy it for breakfast every day of the week. Eggs and vegetables will quickly fill you up and you're not as hungry throughout the day.