BLUE CHEESE SPINACH FRITTATA
When my husband and I decided to lose weight, I turned to my cookbook collection and lightened up several recipes. With its fresh spinach salad, this hearty frittata quickly became a favorite. --Joyce Fairchild of Marina Del Rey, California
Provided by Taste of Home
Time 1h
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a large nonstick skillet coated with cooking spray, cook onion over medium heat for 3 minutes or until tender. Add garlic; cook 1 minute longer. Remove from the skillet. Add spinach to skillet in batches, cooking for 1 minute or until wilted. Remove from the heat., In a large bowl, beat the egg substitute until frothy. Stir in the onion mixture, spinach, mozzarella, blue cheese, tomatoes and nuts. Place in a 10-in. ovenproof skillet coated with cooking spray., Bake, uncovered, at 400° for 30-35 minutes or until a knife inserted in the center comes out clean. Combine the salad ingredients; serve with frittata.
Nutrition Facts : Calories 244 calories, Fat 14g fat (7g saturated fat), Cholesterol 33mg cholesterol, Sodium 689mg sodium, Carbohydrate 9g carbohydrate (0 sugars, Fiber 3g fiber), Protein 22g protein. Diabetic Exchanges
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Yas Qureshi
[email protected]I'm allergic to eggs, so I made this frittata with tofu instead. It turned out really well! The tofu gave the frittata a nice, firm texture.
Maniraj Koirala
[email protected]This frittata is a great way to use up leftover vegetables. I added some chopped zucchini and mushrooms to mine, and it turned out great.
Justine Precious
[email protected]I'm not a fan of spinach, but I still enjoyed this frittata. The blue cheese flavor was really strong, which I liked.
annor samopla
[email protected]This is a really healthy and delicious recipe. I love that it's packed with spinach and blue cheese.
Linda Nimah
[email protected]This was my first time making a frittata, and it turned out perfectly! I'm definitely going to be making this again.
Zak Zaheer
[email protected]This recipe is a great starting point, but I would recommend making a few adjustments to suit your own taste.
SimplyLily
[email protected]I had some trouble getting the frittata to cook evenly. The bottom was overcooked while the top was still runny.
Kashif Ismail
[email protected]This frittata was a bit too salty for my taste, but overall it was still a good recipe.
Jordan Bekeer
[email protected]I've made this frittata several times now, and it always turns out great. It's a really versatile recipe that you can adapt to your own taste.
Martyna Piotrowska
[email protected]This is one of my favorite recipes for a quick and easy breakfast or lunch. It's also a great way to use up leftover spinach.
Ja-Terrious Bass
[email protected]I'm not a huge fan of blue cheese, but I decided to give this recipe a try anyway. I'm glad I did! The blue cheese flavor was not overpowering, and it paired well with the spinach and eggs.
Zafar Essani
[email protected]This frittata was a hit with my family! The blue cheese and spinach were a delicious combination, and the eggs were cooked perfectly. I will definitely be making this again.