Baked Spinach-Tomato Frittata
Citrus Strawberries
Ingredients
- 1 (5-oz) pkg baby spinach
- 4 tsp olive oil
- ½ cup thinly sliced red onion
- 1 (6-oz) red potato, thinly sliced
- 1 cup grape tomatoes
- 4 large eggs, lightly beaten
- ¼ cup shredded reduced-fat sharp Cheddar cheese
- ⅛ tsp salt
- ⅛ tsp pepper
Instructions
- Preheat oven to 400°F.
- Cook spinach in 1 tsp hot oil in a medium-size ovenproof skillet 2 to 3 minutes or until wilted; drain.
- Sauté onion and potato in 3 tsp hot oil in skillet 5 minutes or until tender. Add tomatoes; cook 3 minutes.
- Stir together eggs, spinach, cheese, salt, and pepper; pour over vegetables in skillet. Transfer to oven.
- Bake 10 to 12 minutes or until center is set. Let stand 5 minutes before cutting into wedges.
Side Dish Ingredients
- 1½ cups strawberries, cut in half
- ½ lime
- ½ tsp sugar
Side Dish Instructions
- Divide strawberries between 2 bowls.
- Squeeze juice from lime over each serving, and sprinkle with sugar.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
390
|
40
|
430
|
| Fat (g) | 22 | 0 | 22 |
| Sat. Fat (g) | 6 | 0 | 6 |
| Protein (g) | 22 | 1 | 23 |
| Carb (g) | 25 | 10 | 35 |
| Fiber (g) | 4 | 2 | 6 |
| Sodium (mg) | 480 | 0 | 480 |
Low Calorie Meal Plan
This recipe selected from the eMeals Low Calorie Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
