Breakfast Spinach-Tomato Frittata

Breakfast — Spinach-Tomato Frittata

In a medium bowl, whisk 2 eggs, 1 tbsp. skim milk, and a pinch of black pepper. Stir in 2 tbsp. grated Parmesan and 1 small tomato, chopped. In a small nonstick pan over medium heat, heat 1 tsp. olive oil. Saute 1 chopped scallion until softened. Add 2 cups baby spinach and cook until just wilted. Pour egg mixture over spinach and cook, covered, until set, about 2 minutes. Sprinkle with 1 Tbsp. chopped parsley or basil. Serve with an orange wedge.

Nutrition information: 340 calories, 17 g fat:, 5 g sat. fat, 27 g carbs, 16 g sugars, 7 g fiber, 21 g protein, 420 mg sodium


About Diane Israel. | Feature recipe: Tuna Casserole