I love frittatas. I love them because they’re eggs, I love them because they’re way easier than omelettes, and I love them because they remind me of my mom, who often has different variations sitting on the counter ready for snacking. This week, I particularly love them because they’re a perfect way to get veggies at breakfast, a south beach req, and perfect to cook in advance. Be prepared to see more frittata recipes here as I plan on sticking every veggie known to man in one of these puppies.
Spinach Fritatta with Salsa
serves 2 / adapted from south beach diet
Here’s what I used:
- 2 eggs
- 3 egg whites
- 1/3 cup fat free evaporated milk
- 1 box frozen spinach, thawed and squeezed well to rid of as much moisture as possible
- 1 large onion, sliced thinly
- 2 cloves garlic, minced or grated on a microplane
- fresh nutmeg, grated on a microplane
- 1/2 cup part-skim mozzarella cheese
- 1 tbsp olive oil
- salt and pepper
- fresh salsa, store bought (not the jarred room temp stuff)
Here’s what I did:
- Preheat the oven to 350.
- Heat olive oil in a non-stick 10-inch saute pan over medium-high heat. Add onions, season with a pinch of salt, and cook onions, stirring often, for about 10 minutes until tender. Add the garlic during the last 2 or 3 minutes of cooking.
- Whisk the eggs and the evaporated milk together and season with a pinch of salt and pepper. Add the spinach and the egg mixture, grate a little nutmeg in, and let cook over low heat for 5-7 minutes until the bottom is cooked and the top is almost set.
- Sprinkle the cheese over top and pop the pan in the oven for 5-10 minutes until the cheese is melted and the eggs are cooked. While still in the pan, cut it in half with a knife. Flip each half over onto itself, put it in tupperware, and you’ve got breakfast handled for the next 2 days.