- 1 carton (16 oz each) Egg Beaters® Original
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- PAM® Original No-Stick Cooking Spray
- 3/4 cup thinly sliced yellow onion
- 3 cups chopped fresh spinach
- 2 teaspoons finely chopped garlic
- 1 can (14.5 oz each) Hunt's® Petite Diced Tomatoes, drained well
- 1 tablespoon balsamic vinegar
|Serving Size||4 servings (1 wedge each)|
- Combine Egg Beaters, salt and pepper in medium bowl; set aside. Spray 10-inch ovenproof nonstick saute pan with cooking spray; heat over medium-high heat. Add onion; cook and stir 3 minutes or until onion is tender. Add spinach and garlic; cook 2 to 3 minutes or until spinach wilts. Stir in drained tomatoes and vinegar.
- Pour Egg Beaters mixture evenly over spinach mixture; cook 2 to 3 minutes or until edges begin to set. Gently pull edges back while tilting pan to allow Egg Beatears to run beneath. Repeat two times. Reduce heat to medium; cover. Cook 8 to 10 minutes or until top of frittata is almost set. Meanwhile, preheat broiler.
- Uncover; place skillet under broiler. Broil 2 minutes or until top is set and lightly browned. Cut into 4 wedges.
To cook frittata completely on stove-top, pour Egg Beaters mixture over spinach mixture; reduce heat to medium-low. Cover skillet. After 6 minutes, lift edge of frittata with spatula and tilt skillet to allow Egg Beaters to flow underneath in several places. Cover; continue cooking 4 minutes or until set.
|Amount per Serving|
|% Daily Value*|
|Total fat||1 g||1%|
|Saturated fat||0 g||1%|
|Dietary fiber||2 g||8%|
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I thought it was great! My husband isn't a fan of spinach and tomatoes in egg dishes, but he gave this a try and enjoyed it. I substituted one large fresh tomato rather than canned tomatoes. We also added 6 ounces of salmon. Yum! I topped my portion with a little avocado and my husband topped his with a little green chile sauce. We enjoyed it with or without our extra toppings.
Outstanding recipe. I'm not sure why others had trouble cooking it until the eggs set, it turned out perfect for me...
I made this tonight and loved it. It cooked in the 10 minutes and then brioled it for about 4 mins to give color. It was moist and was Yummy. I added tomatoes with chillies and it gave it a little kick and used the new eggbeater Florentine. I will make this again.
Disgusting. Spent an hour this morning prepping and making this dish, just for all four of us to take a few bites and throw it in the trash. Never again.
I think this is a solid recipe and works well with leftovers, easy to modify. My attempt produced the desired results as advertised - no wetness, all firm. However, before cooking I read the reviews about excess moisture spoiling the results. So, before adding the tomatoes I lined a colander with two paper towels and after draining most of the liquid from the canned tomatoes directly into the sink off they went into the colander/paper towels to drain before adding to the frittata. It has worked for me with other recipes as well.
My sister made this for me over the holidays. It was yummy and looked just like the picture! I'm making for my hubby this weekend.