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

servings 353 cals
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Original recipe yields 2 servings

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Nutrition

  • 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

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  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.
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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.

strong garlic flavor, and no salt. It didn't have the right flavor.

I added 5 fresh mushrooms and 2 artichoke hearts to FRESH spinach to the pan, in place of the frozen spinach. I topped with Queso Blanco instead of Mozzarella Cheese because Queso Blanco has a ...

used canned salsa instead. bit too much spinach for my liking but the salsa helped to make it less bland.

This was a good dish. I added about 1/2 tsp of chipotle in adobo sauce to the salsa - I'm addicted to the smoky flavor! Overall, a satisfying and fairly quick endeavor. I would definitely mak...

I made this recipe last Christmas and it was requested again for Easter Sunday. I doubled the Salsa recipe and we still ran out.

This is a tasty recipe. I made it with fresh spinach, about half a bag of spinach salad I had left over that I would've thrown away, so this was a great way to use it! I heated the oil, tossed...