You Gotta Frittata

Spinach, Tomato, and Cheese Frittata

I practically live on eggs. They are low in fat -- especially when you discard most of the yolk, and loaded with protein and nutrients.

Here's a great recipe for a spinach tomato and cheese frittata.

In case you don't know, a frittata is similar to an omelet except it is baked in the oven, and it's open-faced instead of folded. You can get creative and replace the spinach and tomato for onions and mushrooms or even reduced calorie ham.

Ingredients:

5 egg whites

1 whole egg

1 pinch of pepper

1/2 cup of spinach leaves

1 ripe tomato, diced

1/4 cup grated sharp cheddar ( you can substitute other cheeses)

Nonstick cooking spray

Preheat oven to 300 degrees.

In a medium bowl, whisk egg whites, whole egg, and pepper. On stove, preheat small nonstick skillet over medium heat. Coat with nonstick spray and wrap handle with foil to avoid heat damage from oven. Add spinach and tomatoes, and cook until spinach is wilted. Remove pan from heat. Pour egg mixture over veggies, sprinkle with cheese and place in oven. Bake 10-15 minutes or until center I cooked. Serve immediately or refrigerate in an airtight container.

Nutrition facts per serving: makes 2

151 calories, 16g protein, 5g carbs, 7g fat, 1g fiber.