Tuesday, May 27, 2014

Spinach Tomato Frittata

I hope everyone had a fabulous Memorial Day!   Did you spend the Rememberance Day barbecuing with friends and family?!

We had friends in town staying with us from NYC - therefore there was a lot of eating going on.  We enjoyed some scrumptious food at our favorite restaurants in the ATL and cooked some delicious food in our own house.  Today's recipe comes from our brunch on Sunday. Sunday's brunch will be the topic of two blog posts. Today I am sharing with you the Spinach Tomato Frittata. In the next few days I will share with you the complete menu.

On Memorial Day we also enjoyed a stay at home meal with some of the traditional all American barbecue recipes and some not-so traditional recipes.  I am excited to share with you some recipes from this meal also! Stay tuned!

For those not familiar with frittatas, they are an italian-style omelette flavored with various ingredients including fresh vegetable and herbs.  Today's Spinach Tomato Frittata recipe is filled with italian and savory flavorings.  The best news is the simplicity of the recipe.  Typically the preparation process is minimal, but the baking process requires 15-30 minutes.

One of my favorite features of frittatas is the ability to add multiple veggies to a protein packed breakfast.  One serving of the frittata will only set you back about 110 calories, yet provide about 9.6 grams of protein.  Dried and fresh herbs are a fantastic way to add flavor without adding calories.  Parmesan cheese is also a nice addition to keep the calories down - the bold flavor allows smaller portions.

Your family's dietitian,
Kristen Smith
Spinach Tomato Frittata
Prep Time: 10 minutes
Cook Time: 25-30 minutes

Ingredients (6 servings)
  • 6 eggs
  • 1/3 cup grated Parmesan cheese
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried basil leaves
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon ground nutmeg
  • 3 - 6 oz fresh spinach, stems removed, torn into bite-size pieces (about 3-6 cups loosely packed)
  • 1-2 tomatoes, sliced thin
  • non-stick cooking spray
1. Preheat oven to 350 degrees Fahrenheit; spray a tart or pie pan with non-stick cooking spray
2. In a small/medium skillet bring a few tablespoons of water to a boil; reduce heat to medium-low and add spinach; cook for about 2-3 minutes; drain excess water; press spinach between two towels to remove excess water
3. In a medium bowl whisk together eggs; add parmesan cheese, basil, salt, pepper, nutmeg, garlic powder and mix well; add spinach
4. Pour egg mixture into baking pan; place tomatoes on top of egg mixture in single layer
5. Bake at 350 degrees Fahrenheit for 23-30 minutes or until egg completely cooked through
Servings: 6 • Serving Size: 1/6 pie • Calories: 108.7 kcal • Protein: 9.6 g • Carbs: 2.7 g • Fat: 6.7 g • Fiber: 0.0 g • Sugar: 0.9 g • Sodium: 296.8

*Recipe adapted from southernliving.com
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1 comment:

  1. Im gonna trie your recipe, thanks



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