Spinach Chicken Frittata
This is one of my favorite ways to eat spinach. It’s so versatile, so vary the veggies, meat and cheese if you like. —Paula Tuduri, Bozeman, MT
Takes: 30 min. • Makes: 4 servings
1/2 cup julienned sweet red pepper 1/2 cup chopped onion
2 Tbsp. olive oil 3 large eggs 1/2 cup 2% milk 1 cup shredded cooked chicken 1 pkg. (10 oz.) frozen chopped spinach, thawed and squeezed dry 1/2 cup shredded part-skim mozzarella cheese
1 Tbsp. grated Parmesan cheese 1/2 tsp. salt
1/4 tsp. pepper
In a large skillet, saute red pepper and onion in oil until tender. In a large bowl, beat the eggs and milk. Stir in chicken, 1/2 cup spinach, mozzarella and Parmesan cheeses, salt and pepper (save the remaining spinach for another use). Add to the skillet. Cover and cook over medium heat until a knife inserted in the center comes out clean, 7-10 minutes.
Cut into wedges.
1 PIECE 208 cal., 15g fat (4g sat. fat), 152mg chol., 533mg sod., 8g carb.
(4g sugars, 3g fiber), 12g pro.