Low Carb
Potato, Spinach and Tomato Frittata
Lemony Strawberries
Ingredients
- 4 tsp canola oil, divided
- 1 (5-oz) bag baby spinach
- ½ cup thinly sliced red onion
- 1 (6-oz) red potato, thinly sliced
- 1 cup grape tomatoes
- 1 cup egg substitute
- ¼ cup crumbled herbed goat cheese
Instructions
- Preheat oven to 400°F.
- Heat 1 tsp oil in a medium ovenproof skillet; add spinach.
- Cook 2 to 3 minutes or until wilted; drain and set aside.
- Sauté onion and potato in remaining oil 5 minutes or until tender.
- Add tomatoes, and cook 3 minutes.
- Stir together egg substitute, ⅛ tsp each salt and pepper, spinach and cheese; pour mixture over vegetables in skillet.
- Transfer skillet to oven.
- Bake 10 to 12 minutes or until eggs are set in center.
- Let stand 5 minutes before cutting into wedges.
- Divide into 2 servings.
Side Dish Ingredients
- 2 cups strawberries, cut in half
- ½ lemon
- 1 tsp sugar
Side Dish Instructions
- Divide strawberries between 2 bowls.
- Add juice from lemon and sugar; toss to combine.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
290
|
60
|
350
|
| Fat (g) | 13 | 0 | 13 |
| Sat. Fat (g) | 3 | 0 | 3 |
| Protein (g) | 19 | 1 | 20 |
| Carb (g) | 25 | 14 | 39 |
| Fiber (g) | 5 | 3 | 8 |
| Sodium (mg) | 540 | 0 | 540 |
Diabetic Meal Plan
This recipe selected from the eMeals Diabetic Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
