Light Spinach Frittata with Tomato Salsa

Light Spinach Frittata with Tomato Salsa

9

"Put a new spin on your morning eggs courtesy of Phase 1 of the South Beach Diet, complete with a tropical twist. You can also serve the frittata with commercial jarred salsa."

Ingredients

{{adjustedServings}} servings 353 cals
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Original recipe yields 2 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 353 kcal
  • 18%
  • Fat:
  • 17.5 g
  • 27%
  • Carbs:
  • 23.9g
  • 8%
  • Protein:
  • 29.1 g
  • 58%
  • Cholesterol:
  • 206 mg
  • 69%
  • Sodium:
  • 785 mg
  • 31%

Based on a 2,000 calorie diet

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Directions

  1. To make the frittata: Preheat the oven to 350 degrees F. Heat the oil in a 10-inch nonstick skillet over medium heat. Add the onion and garlic and cook, stirring, for 3 minutes or until tender. Stir in the spinach. Reduce the heat to low. In a large bowl, beat the eggs and egg whites with the milk until light yellow and frothy. Pour the egg mixture over the spinach in the skillet. Cook for 5 to 7 minutes, until the egg mixture is cooked on the bottom and almost set on top. Sprinkle with the cheese. Bake in the oven until the eggs are set and the cheese has melted, 5 to 10 minutes.
  2. To make the salsa: In a large bowl, stir together the tomatoes, scallions, garlic, cilantro, limejuice, salt, and pepper. Serve fresh, at room temperature, over the frittata.
Tips & Tricks

Footnotes

  • Note
  • This recipe is optimal for Phase 1 of the South Beach Diet.
  • Copyright(C) 2003 Waterfront Media, Inc. All rights reserved.
  • See more from The South Beach Diet Online.
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Reviews

9
  1. 10 Ratings

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I'm not on the southbeach diet, but thought this sounded good and was very pleased!! No changes it was great.

tasty and all gone!

this is a fabulous recipe. my family loves and has become a family favorite.I love diet food that does not taste like diet food.