Mexican Frittata
Baby Spinach with Avocado
Ingredients
- 2 green onions, chopped
- ½ Tbsp olive oil
- 5 large eggs
- 1 Tbsp water
- ¼ tsp salt
- ⅛ tsp pepper
- ¼ cup sour cream
- 1 cup shredded sharp Cheddar cheese
- ½ cup fresh salsa
Instructions
- Preheat oven to 425°F. Cook onions in hot oil in a 9-inch ovenproof skillet over medium heat 3 minutes or until tender.
- Beat eggs, water, salt, and pepper in a medium bowl.
- 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
- ½ (5-oz) pkg baby spinach
- ½ cup diced avocado
- ¼ cup olive oil vinaigrette
Side Dish Instructions
- Toss together all ingredients in a medium bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| 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 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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- Matching Grocery List
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