Skip to main content
delivery
cart
login
reviews
Prepared Meals 
 

Send a Meal Blog

Saturday, November 18 2017

INGREDIENTS

8 - eggs, lightly beaten
3/4 - cup low-fat cottage cheese or or crumbled reduced-fat feta cheese
1 - teaspoon herbes de Provence or Italian seasoning, crushed, or 1/2 teaspoon dried dillweed
1/4 - teaspoon black pepper
Nonstick cooking spray
1/2 - cup chopped red onion
2 - cloves garlic, minced
4 - cups baby spinach or torn spinach
1/2 - cup thinly sliced seeded mini red sweet peppers, drained
1 - ounce thinly sliced, smoked salmon (lox-style); smoked turkey; or low-fat, reduced-sodium cooked boneless ham, chopped


DIRECTIONS

Preheat broiler. In a bowl combine eggs, cottage cheese, herbes de Provence and black pepper.


Coat an unheated large cast-iron or broiler-proof nonstick skillet with cooking spray. Preheat skillet over medium heat. Add onion and garlic. Cook about 4 minutes over medium heat or until onion is just tender, stirring occasionally. Stir in spinach; cook 1 minute more or until wilted.
Pour egg mixture over vegetables in skillet. Cook over medium heat. As mixture sets, run a spatula around edge of skillet, lifting egg mixture so uncooked portion flows underneath. Continue cooking and lifting edges until mixture is almost set. Sprinkle roasted red sweet peppers and salmon on top.


Place skillet under broiler 4 to 5 inches from heat. Broil about 2 minutes or until just set. Let stand 1 minute. Cut into wedges.
NUTRITION FACTS (Smoked Salmon and Roasted Red Pepper Frittata)

Per serving: 141 kcal , 7 g fat (2 g sat. fat , 1 g polyunsaturated fat , 3 g monounsaturated fat ), 284 mg chol. , 333 mg sodium , 5 g carb. , 1 g fiber , 2 g sugar , 14 g pro.

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Comments:

Post comment
Name
 *
Email Address

Message
(max 750 characters)
*
* Required Fields
Note: All comments are subject to approval. Your comment will not appear until it has been approved.