Wednesday Dinner Winner: Blue Cheese & Spinach Frittata


Breakfast for dinner is a beloved tradition for many households! This weeks Wednesday Dinner winner can be served with pancakes, eggs, sausage or a side salad! This Blue Cheese & Spinach Frittata is a versatile dish that can be served at anytime of day.

When my husband and I decided to lose weight, I turned to my cookbook collection and lightened up several recipes. With its fresh spinach salad, this hearty frittata quickly became a favorite. --Joyce Fairchild of Marina Del Rey, California

When my husband and I decided to lose weight, I turned to my cookbook collection and lightened up several recipes. With its fresh spinach salad, this hearty frittata quickly became a favorite. –Joyce Fairchild of Marina Del Rey, California

  • Prep: 30 min.               Bake: 30 min                 Yield: 6 Servings

Ingredients

  • 1/2 cup chopped onion
  • 4 garlic cloves, minced
  • 1 package (10 ounces) fresh spinach, coarsely chopped
  • 2 cups egg substitute
  • 1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese
  • 1 cup (4 ounces) crumbled blue cheese
  • 2 plum tomatoes, diced
  • 1/4 cup chopped walnuts
  • SALAD:
  • 2 cups coarsely chopped fresh spinach
  • 2 plum tomatoes, diced
  • 1 teaspoon rice vinegar
  • 1/2 teaspoon olive oil
  • 1/4 teaspoon garlic salt

Directions

  • In a large nonstick skillet coated with cooking spray, cook onion over medium heat for 3 minutes or until tender. Add garlic; cook 1 minute longer. Remove from the skillet. Add spinach to skillet in batches, cooking for 1 minute or until wilted. Remove from the heat.
  • In a large bowl, beat the egg substitute until frothy. Stir in the onion mixture, spinach, mozzarella, blue cheese, tomatoes and nuts. Place in a 10-in. ovenproof skillet coated with cooking spray.
  • Bake, uncovered, at 400° for 30-35 minutes or until a knife inserted near the center comes out clean. Combine the salad ingredients; serve with frittata. Yield: 6 servings.

Nutritional Analysis: One serving (1 piece with 1/3 cup salad) equals 244 calories, 14 g fat (7 g saturated fat), 33 mg cholesterol, 689 mg sodium, 9 g carbohydrate, 3 g fiber, 22 g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1 fat.

Tell Us What You Think!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s