Spinach Tomato Frittata

Name: Spinach Tomato Frittata
Ingredients: 1 c fresh spinach leaves, washed; 1 small ripe tomate, diced; 1/2 c milk; 6 large eggs (OR 1 c Egg Beaters & 3 large eggs); Salt, pepper or your other favorite spices; 1 c shredded low fat cheddar cheese (or your favorite cheese)

6 ingredients

1 steps

Ingredients

1 c fresh spinach leaves, washed
1 small ripe tomate, diced
1/2 c milk
6 large eggs (OR 1 c Egg Beaters & 3 large eggs)
Salt, pepper or your other favorite spices
1 c shredded low fat cheddar cheese (or your favorite cheese)

Directions

1

Preheat over to 350. Spary large oven-proof fry pan with cooking spray. Cook spinach and tomatoes until just wilted, about 2 minutes. In a separate bowl, wisk together eggs, milk and seasonings. Pour mixture into spinach and tomatoes, stirring slightly to combine. Cook on stove top until eggs start to harden. Sprinkle cheese on top and place pan in oven. Bake 10-15 minutes, or until center is cooked through and cheese is melted. (In the Orgreenic pan, it also separated from the pan when done.) Don't forget the oven mitts when removing the pan from the oven! Cut into wedges.