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
Nutrition Information
| % Daily Value | ||
|---|---|---|
| Calcium | 50 mg | 5% |
| Carbohydrate | 9 g | 3% |
| Total Fat | 1 g | 1% |
| Iron | 3 mg | 18% |
| Calories | 105 kcal | 5% |
| Sodium | 354 mg | 15% |
| Protein | 14 g | 28% |
| Saturated Fat | 1% | |
| Sugars | 4 g | 0 |
| 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.
Quick Vegetable Frittata
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