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Veggie Frittata continued...
Makes 6 servings
1 (10-oz) package fresh spinach
2 large onions, chopped
1 tsp olive oil
1 large red bell pepper, chopped
1 cup red potato, cooked, peeled, and diced
6 large eggs, lightly beaten
4 large egg whites, lightly beaten
¼ tsp salt
½ tsp freshly ground black pepper
¼ cup (1-oz) part-skim mozzarella cheese, shredded
2 tbsp shredded Parmesan cheese
1. Coat a 10-in nonstick skillet with cooking spray and heat over medium-high heat. Add spinach, and sauté 2 minutes until wilted. Remove and set aside.
2. Sauté onion in olive oil 8–10 minutes until browned, stirring occasionally. Add red bell pepper, and continue cooking 2–3 more minutes until soft. Add potato and stir in, then add spinach.
3. Combine eggs and whites, salt, and pepper, and whisk to thoroughly combine. Pour egg mixture into the pan and cook over medium-high heat about 7–9 minutes or until bottom of frittata is browned.
4. Preheat oven broiler. Sprinkle cheeses over frittata and broil 5 minutes or until lightly browned.
5. Cut into six wedges; serve.
Per serving: 180 calories, 14 g protein, 13 g carbohydrate, 8 g fat (3 g saturated fat), 188 mg cholesterol, 3 g fiber, 307 mg sodium. Calories from fat: 45%
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