Light Spinach Frittata With Salsa Recipe

Start your day with this vibrant and delicious Light Spinach Frittata! This Phase 1 South Beach Diet-friendly recipe is surprisingly filling and bursting with flavor. Creamy eggs perfectly complement the fresh spinach and a homemade (or store-bought) salsa for a breakfast (or brunch!) that's both healthy and incredibly satisfying. So easy to make, yet tastes like a gourmet meal!

Prep Time 15 mins
Cook Time 45 mins
Calories 259.8 kcal
Protein 43g
Rating Be the first
Light Spinach Frittata With Salsa 60

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Forktionary editorial kitchen team

The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Light Spinach Frittata With Salsa

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How to Make Light Spinach Frittata With Salsa

  1. Preheat oven to 350°F (175°C). Grease a 9-inch oven-safe skillet or pie dish.
  2. In a large bowl, whisk together eggs, milk, salt, and pepper.
  3. Stir in the spinach, feta cheese, and half of the salsa.
  4. Pour the egg mixture into the prepared skillet.
  5. Top with remaining salsa and sprinkle with a little extra feta cheese (optional).
  6. Bake for 20-25 minutes, or until the frittata is set and lightly golden brown.
  7. Let cool slightly before slicing and serving. Enjoy!

Nutrition Information (Approximate per serving)

Sodium

13 g

Sugar

33g

Fat

15g

Carbs

5g

Frequently Asked Questions

How long does it take to make Light Spinach Frittata With Salsa?

Light Spinach Frittata With Salsa takes about 60 minutes from start to finish — roughly 15 minutes to prepare and 45 minutes to cook.

How many calories are in Light Spinach Frittata With Salsa?

Light Spinach Frittata With Salsa has approximately 259.8 calories per serving, with about 43 g protein, 5 g carbohydrates and 20 g fat.

What ingredients do I need for Light Spinach Frittata With Salsa?

The key ingredients for Light Spinach Frittata With Salsa are Extra Virgin Olive Oil, Onion, Garlic Cloves, Frozen Spinach, Eggs, Egg Whites. See the full list with measurements above.

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