Ingredients for Pea And Spinach Frittata
- Cooking spray
- 1/2 medium yellow onion, chopped
- 1 tablespoon water
- Frozen Peas
- 1 cup fresh spinach, roughly chopped
- 3 large egg whites
- 2 large eggs
- Cooked Brown Rice
- Skim Milk
- Romano Cheese
- Dried Mint
- Black Pepper
- Salt and pepper to taste
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How to Make Pea And Spinach Frittata
- Lightly coat a large (8-10 inch) skillet with cooking spray.
- Add the chopped onion and 1 tablespoon of water to the skillet. Bring to a boil over high heat.
- Reduce heat to medium-low, cover, and cook for 2-3 minutes, or until the onion is softened.
- Stir in the frozen peas and cook for 1-2 minutes until heated through.
- Add the chopped spinach and cook until it just begins to wilt (about 1 minute).
- In a medium bowl, whisk together the egg whites, eggs, cooked rice (if using), milk, cheese, mint pepper, salt, and pepper.
- Pour the egg mixture into the skillet with the vegetables.
- Cook over medium-low heat, without stirring, until the edges begin to set.
- Gently run a spatula around the edges of the frittata to loosen it.
- Tilt the pan to allow uncooked egg to flow underneath.
- Continue cooking until the eggs are almost completely set but the top is still slightly moist.
- Remove from heat and cover the skillet for 3-4 minutes to allow the top to finish setting with residual heat.
- Slice and serve immediately. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
15g
Fat
10g
Carbs
5g
