Quick Vegetable Frittata
15Prep Time Minutes
30Total Time Minutes
6Number of Ingredients
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
1/4 teaspoon ground black pepper
1 carton (16 oz each) Egg Beaters® Original
|% Daily Value|
|Total Fat||1 g||1%|
|Dietary Fiber||2 g||8%|
|Vitamin C||11 mg||18%|
|Vitamin A||3411 iu||68%|
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, vinegar and pepper.
Pour Egg Beaters 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 Beaters 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 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.
For gluten free preparation, confirm all recipe ingredients are gluten free by reading product labels each time you make this recipe.