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Greek-Style Frittata
Nb persons: 4
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| Greek-Style Frittata Take 30 minutes to make this mouthwatering morning meal, which packs a big beauty punch. The vitamin A in the spinach increases skin turnover, giving you that sought-after glow. Protein-packed eggs help form collagen, which improves skin’s elasticity, and give you a boost of the antioxidants lutein and zeaxanthin, which protect against UV damage. Prep: 10 min Cook: 20 min Total: 30 min | |
| 2 C | baby spinach leaves |
| 1 1/2 C | frozen diced potatoes, onions, and peppers (found bagged together in the freezer section) |
| 4 large | eggs |
| 1/2 C | crumbled feta cheese |
| 1/2 C | sliced grape tomatoes |
| 1 tbsp | olive oil |
| 1/4 C | nonfat milk |
| 1 tsp | oregano |
Preheat broiler on low. Meanwhile, heat a medium-size skillet over low. Add spinach and cover until leaves have barely wilted (about 1 minute). Place in a small bowl and set aside. Wipe out pan.
Add olive oil to cleaned skillet and heat over medium. Add potato-vegetable mixture, cover, and cook, turning occasionally, until potatoes are tender but firm (5 to 7 minutes). Set aside.
In a medium bowl, scramble eggs and milk. Add spinach, cheese, tomatoes, oregano, and salt and pepper to taste.
Spray an 8-to 10-inch ovenproof skillet (not nonstick) with cooking spray and place over low heat. Cover bottom evenly with potatoes and pour egg mixture over top. Cook until eggs set (about 10 minutes). Place skillet under broiler for 1 to 2 minutes to finish cooking top of frittata.
Nutrition (per serving) 206 cal, 12 g fat, 4 g sat fat, 343 mg sodium, 13 g carb, 2 g sugar, 2.5 g fiber, 12 g
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