Veggie Frittata

I could do without the peppers, but other than that it sounds great.

Veggie Frittata

Recipe by Kathleen Zelman, MPH, RD/LD

Ingredients

• 1 teaspoon olive oil
• 1 cup cooked, peeled diced red potato
• 2 large onions, chopped
• 1 large red bell pepper, chopped
• 1 (10-ounce) package fresh spinach (can substitute drained, frozen spinach)
• 6 large eggs, lightly beaten
• 4 large egg whites, lightly beaten
• 1/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• Cooking spray
• 1/4 cup (1 ounce) part-skim Mozzarella cheese, shredded
• 2 tablespoons parmesan cheese, shredded

Preparation

1. Coat a 10-inch nonstick skillet with cooking spray and heat over medium-high heat.
2. Add spinach; saute' 2 minutes until wilted.
3. Saute' onion in olive oil for 8-10 minutes until browned, stirring occasionally. Add red bell pepper; continue cooking 2-3 more minutes until soft.
4. Combine eggs, salt, pepper; whisk to thoroughly combine. Add onion mix, spinach and potato to egg mixture; stir well.
5. Wipe the nonstick skillet and coat with cooking spray. Pour egg mixture into the pan and cook over medium-high heat about 7-9 minutes or until bottom of frittata is browned.
6. Preheat oven broiler. Wrap handle of skillet with foil. Sprinkle cheeses over frittata and broil 5 minutes or lightly browned.
7. Cut into six wedges

Yield

6 Servings

Nutrition Facts

Calories: 180
Calories from fat: 80
Fat: 8.9g
Saturated Fat: 2.6g
Cholesterol: 188mg Sodium: 307mg Carbohydrate: 13g
Fiber: 3.4g
Sugars: .4g
Protein: 14.4g