Spinach & Tomato Frittata

Directions

Place oven rack in upper third of oven, about 10 inches away from heat; preheat broiler.

Whisk together eggs, milk, salt, and 1/8 teaspoon pepper. Set aside.

Heat oil in a 10-inch ovenproof nonstick skillet (such as cast iron) over medium heat. Add onion and cook, stirring often, 3 or until tender. Stir in spinach; cover and cook, tossing occasionally with tongs, 2 minutes or until wilted.

Pour egg mixture over spinach mixture. Fold gently with a rubber spatula to combine. Sprinkle top with tomatoes. Cook over medium heat for 4 minutes or until edges begin to set and bottom is cooked. Place in oven.

Broil 3 minutes until frittata is golden brown and center is set.  Remove from oven; sprinkle with mozzarella cheese and remaining 1/8 teaspoon pepper. Broil 1 minute or until cheese melts.

Cut into 6 (3 1/2-inch) wedges (remember handle will be hot when serving). Serve immediately.

Nutrition Information

Serves: 6 |  Serving Size: 1 (3 1/2-inch wedge) or 75 grams

Per serving: Calories: 113; Total Fat: 7g; Saturated Fat: 2g; Monounsaturated Fat: 3g; Cholesterol: 215mg; Sodium: 225mg; Carbohydrate: 4g; Dietary Fiber: 1g; Sugar: 2g; Protein: 9g