Spinach Frittata

Photo: flickr user jugglerpm

Ingredients

cup egg substitute equivalent to 6 eggs

cup grated Parmesan cheese

teaspoon salt

teaspoon freshly-ground black pepper

Nonstick cooking spray

2 teaspoons butter

1 onion minced

1 garlic clove minced

10 ounces chopped spinach leaves fresh or prepackaged

Chopped tomato for garnish

Preparation

Beat egg substitute or eggs in bowl with wire whisk. Beat in cheese, salt and pepper. Set aside.

Lightly spray nonstick 10-inch skillet with cooking spray. Add butter and melt over low heat. Increase heat to medium and add onion and garlic. Saute until tender, 2 to 3 minutes. Add chopped spinach to skillet, stirring until spinach is totally wilted. Saute spinach about 1 minute.

Pour beaten egg mixture over spinach. As edges of egg mixture begin to set, tilt pan and lift outer edges so uncooked egg can run under. Reduce heat to low and continue cooking until frittata is golden brown on bottom and almost set on top, 4 to 5 minutes.

Put large plate over top of skillet and carefully invert frittata. Slide frittata back into skillet, uncooked-side down. Cook until bottom is set, 1 to 2 minutes. Remove to serving platter. Garnish with chopped tomato.

This recipe yields 3 to 4 servings.

NOTES :