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Dina W

Spinach-Tomato Frittata

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* Exported from MasterCook *


Spinach-Tomato Frittata


Recipe By : Pillsbury's Best of Fast & Healthy Cooking (Nov/Dec '99)

Serving Size : 4 Preparation Time :0:35

Categories : Vegetarian


Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 eggs

1/3 cup grated Parmesan cheese

1/2 teaspoon garlic powder

1/2 teaspoon dried basil leaves

1/4 teaspoon salt

1/4 teaspoon pepper

1/8 teaspoon nutmeg

6 ounces fresh spinach (about 6 c. loosely packed)

torn into bite-sized pieces

6 cherry tomatoes -- sliced


1. In small bowl, beat eggs. Add cheese, garlic powder, basil, salt, pepper and nutmeg; mix well. Set aside.


2. Generously spray 9 or 10-inch nonstick skillet with sloping sides (omelet or crepe pan) with nonstick cooking spray. Heat over medium heat until hot. Add spinach; cover and cook 2 to 3 minutes or until spinach is slightly wilted, stirring once or twice and watching carefully to prevent burning. (If necessary, add 2 tablespoons water if spinach is well drained.)


3. Spread spinach and tomatoes evenly in skillet. Pour egg mixture over top. Cover; cook over low heat for 12 to 15 minutes or until eggs are set. To serve, cut into wedges.


4 servings


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NOTES : Per serving, per recipe:

160 Calories; 10 g. Fat; 2 g. Fiber; 325 mg. Cholesterol; 420 mg. Sodium




M.C. formatted by Dina (mdkbweiss@erols.com) on 10/3/00.


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You could make this with Egg Beaters and Fat Free Parmesean Cheese, and it would be dirt cheap (point wise).... and just as yummy.

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