Light Spinach Frittata with Tomato Salsa

To save time, you can use commercially
jarred salsa in place of homemade.

• 1 T. extra-virgin olive oil
• 1 small onion, sliced
• 2 cloves garlic, minced
• 1 package (10 ounces) frozen spinach, thawed and well-drained
• 2 large eggs
• 3 egg whites
• 1⁄3 cup fat-free evaporated milk
• 1⁄2 cup shredded reduced-fat mozzarella cheese
• 4 plum tomatoes, seeded and chopped
• 2 scallions, minced
• 1 clove garlic, minced
• 2 T. minced fresh cilantro
• 1 T. fresh lime juice
• 1⁄4 teaspoon salt
• 1⁄8 teaspoon freshly ground black pepper

To make the frittata: Heat the oil in the 10-inch Nonstick Frypan
over medium heat. Add the onion and garlic and cook, stirring,
for 3 minutes or until tender. Stir in the spinach. Reduce the heat
to low. In the 1-quart Mixing Bowl, beat the eggs and egg whites
with the milk until light yellow and frothy. Pour the egg mixture
over the spinach in the skillet. Cook for 3-5 minutes, with the lid
on, until the egg mixture is cooked on the bottom and starting
to set on top. Sprinkle with the cheese, replace the lid, and
continue cooking until the eggs are set and the cheese has melted,
5-10 minutes.

To make the salsa: In a large bowl, stir together the tomatoes,
scallions, garlic, cilantro, lime juice, salt, and pepper. Serve fresh,
at room temperature, over the frittata. Serves 2

10-inch Nonstick Frypan
1-quart Mixing Bowl
3-quart Mixing Bowl

Nutritional information
per serving
Calories 389 cal
Protein 27 g
Carbohydrates 28 g
Fiber 8 g
Sodium 740 mg
Fat 17 g
Cholesterol 230 mg