Mexican Frittata
Baby Spinach with Avocado
Ingredients
- 3 green onions, chopped
- 1 Tbsp olive oil
- 10 large eggs
- ½ tsp salt
- ¼ tsp pepper
- ½ cup sour cream
- 1 (8-oz) pkg shredded sharp Cheddar cheese
- 1 cup refrigerated salsa
Instructions
- Preheat oven to 425°F. Cook onions in hot oil in a large nonstick ovenproof skillet over medium heat 3 minutes or until tender.
- Beat eggs and 2 Tbsp water in a large bowl; add salt and pepper.
- Add egg mixture to skillet; cook over medium heat about 6 minutes, lifting edges with a spatula to allow uncooked portion to flow underneath.
- Top with sour cream, and sprinkle with cheese. Transfer skillet to oven.
- Bake 8 to 10 minutes or until puffed and browned.
- Top frittata with Baby Spinach with Avocado recipe, and serve salsa on the side.
Side Dish Ingredients
- 1 (5-oz) pkg baby spinach
- 1 cup diced avocado
- ½ cup olive oil vinaigrette
Side Dish Instructions
- Place spinach and avocado in a large bowl. Drizzle with dressing, and toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
353
|
112
|
465
|
| Fat (g) | 28 | 11 | 39 |
| Sat. Fat (g) | 13 | 2 | 15 |
| Protein (g) | 20 | 1 | 21 |
| Carb (g) | 4 | 4 | 8 |
| Fiber (g) | 1 | 2 | 3 |
| Sodium (mg) | 518 | 180 | 698 |
| T. Sugs (g) | 0 | 0 | 0 |
| A. Sugs (g) | 0 | 0 | 0 |
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