Spinach Frittata

This low carb frittata makes a delicious addition to a brunch menu, and a lean source of protein at dinner or a post workout meal. Balance your plate with a tossed salad, some fresh fruit, and whole grain roll.

Author: Diane Boyd
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Category: breakfast
Method: baking

Ingredients

• 2 tablespoons olive oil

• one 10 oz. package triple washed organic spinach

• 1 cup egg whites

• 3 whole eggs

• 1/4 cup crumbled low fat feta cheese

• 1/2 cup shredded part skim mozzarella cheese

• 1/4 cup sliced roasted red peppers

• 1/4 teaspoon kosher salt

• ground pepper to taste

Instructions

Preheat oven to 375 degrees F.
Place a medium saute pan over medium heat; add olive oil. Saute spinach until wilted; remove from heat.
In a mixing bowl, whisk eggs and egg whites. Gradually add the remaining ingredients; mix well.
Pour mixture into 9 inch glass baking pie plate that has been sprayed with cooking spray.
Cover with foil and bake for 20 minutes. When the egg mixture is fairly set, uncover and continue to bake another 5 – 10 minutes .
Cut into triangles and serve.

Nutrition

Serving Size: 1/3 frittata
Calories: 290
Sugar: 2 grams
Sodium: 810 mg
Fat: 20 grams
Saturated Fat: 6 grams
Trans Fat: 0
Carbohydrates: 7 grams
Fiber: 2 grams
Protein: 23 grams
Cholesterol: 205 mg

Find it online: https://capefearnutrition.com/2019/09/24/spinach-frittata/