Mini spinach frittata
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | Spinach leaves | |
| ½ | teaspoon | Olive oil |
| 1 | Small onion, sliced | |
| 1 | tablespoon | Water |
| Pinch nutmeg | ||
| 2 | Egg whites | |
| 2 | tablespoons | Skim milk |
| ½ | teaspoon | Olive oil, extra |
Directions
Boil, steam or microwave spinach until tender, rinse under cold water; drain, chop finely. Heat oil in pan, add onion and water, cover, cook until onion is soft. Combine spinach, onion mixture, nutmeg, egg whites and milk in a bowl. Lightly grease 4 egg rings with a little of the extra oil. Add remaining extra oil in a non-stick pan, place egg rings in pan, fill with egg mixture. Cook until mixture is set, remove egg rings, turn frittata, cook until lightly browned underneath. Per serving: 2.2g fat.
Posted to MM-Recipes Digest V4 #249 by "Deborah Kühnen" <DEBKUHNEN@...> on Sep 19, 97