Totaling 180 calories per serving, and 2 grams of fat, easy to make, easy to clean, inexpensive to shop for, plus loaded with veggies and protein, kind of hard to go wrong with this one. Yes, it’s an egg dish, but you can eat it for lunch or dinner too.
The preparation below serves 4. (But I made it for 1 and eye-balled all of the ingredients based on what I had and felt like having
Olive Oil Spray
1 medium onion, chopped (about 1 cup)
1 10.5 oz package sweet grape-sized tomatoes
1 bag 6oz fresh spinach
1 carton 16oz real egg whites
1/2 cup freshly grated Parmesan or Pecorino Romano cheese
2 teaspoons chopped fresh thyme leaves
1/2 teaspoon kosher salt (or to taste)
1/4 teaspoon freshly ground black pepper (or to taste)
1. Preheat oven to 375. In oven-safe 12 inch skillet, heat oil over medium heat. Add onions and cook 5 minutes or until tender, stirring occasionally. Add tomatoes and spinach and cook 8-9 minutes or until tomatoes burst and any liquid evaporates, stirring occasionally. Add egg, cheese (or add it at the end on top), thyme, salt and pepper to skillet. Cook 3-4 minutes or until egg is almost set, lifting sides of frittata and tilting pan to allow raw egg to run underneath.
2. Place skillet in oven and cook 7 to 8 minutes or until frittata is set. With oven mitts, remove skillet from oven. Loosen frittata from side of skillet, then slide onto warm plate.
3. Cut into wedges to serve.