Zutaten für Tomato And Spinach Frittata
- Baby Spinach
- 1/2 medium yellow onion
- Garlic Cloves
- Chili Flakes
- Fresh Basil
- 1 cup (227g) cottage cheese
- 6 large eggs
- Roma Tomatoes
- Havarti Cheese
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Zubereitung von Tomato And Spinach Frittata
- Preheat oven to 375°F (190°C).
- Lightly spray an 8x6 inch casserole dish or 8-inch pie plate (with at least 1 1/2-inch sides) with cooking spray.
- Place 1 cup of cottage cheese in a strainer and let drain for 5 minutes.
- Pack 5 ounces (140g) fresh spinach into the bottom of the prepared dish.
- Add 1/2 medium yellow onion, thinly sliced.
- Sprinkle 1/4 teaspoon (or to taste) adobo chili powder (optional) over the onions.
- In a food processor, combine 6 large eggs and the drained cottage cheese. Puree until completely smooth.
- Pour the egg mixture evenly over the spinach and onions.
- Arrange 1 cup (2 medium) sliced tomatoes on top of the egg mixture.
- Sprinkle 2 ounces (55g) grated Havarti cheese (or your favorite cheese) over the tomatoes.
- Bake for 25-30 minutes, or until the frittata is golden brown and the eggs are set.
Nutrition Information (Approximate per serving)
Sodium
30 g
Sugar
23g
Fat
46g
Carbs
5g
