Quick Vegetable Frittata
Minutes Prep time: 15
Minutes Total time: 30
Servings: 4
Difficulty: easy
Minutes Prep time: 15
Minutes Total time: 30
Servings: 4
Difficulty: easy
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
8 eggs, lightly beaten
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 100 mg | 10% |
Carbohydrate | 9 g | 3% |
Cholesterol | 373 mg | 124% |
Total Fat | 11 g | 17% |
Iron | 3 mg | 15% |
Calories | 198 kcal | 10% |
Sodium | 259 mg | 11% |
Protein | 14 g | 28% |
Saturated Fat | 3 g | 17% |
Sugars | 5 g | 0 |
Vitamin C | 11 mg | 18% |
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 eggs evenly over spinach mixture; cook 2 to 3 minutes or until edges begin to set. Gently pull edges back while tilting pan to allow eggs 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 eggs over spinach mixture; reduce heat to medium-low. Cover skillet. After 6 minutes, lift edge of frittata with spatula and tilt skillet to allow eggs to flow underneath in several places. Cover; continue cooking 4 minutes or until set.
Quick Vegetable Frittata