Guest guest Posted December 6, 2008 Report Share Posted December 6, 2008 SPINACH-ONION FRITTATA Yield: 6 servings Source: " Quick and Easy Low-Carb Cooking " by Info: http://diabeticgourmet.com/book_archive/details/46.shtml INGREDIENTS - 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry - 1/2 cup low-fat small curd cottage cheese - 1 cup egg substitute - 1 teaspoon dried oregano leaves - 1/2 teaspoon salt - 1/8 teaspoon cayenne - 1 (14 ounce) can artichoke hearts, drained and coarsely chopped - 3 medium yellow onions, chopped - 1 cup shredded reduced-fat sharp cheddar cheese DIRECTIONS Preheat broiler. In a medium mixing bowl, combine spinach, cottage cheese, egg substitute, oregano, salt, and cayenne. Blend well, stir in artichokes, and set aside. Place a 12-inch nonstick skillet over medium heat until hot. Coat skillet with cooking spray and cook onion 6-8 minutes or until translucent, stirring frequently. Add spinach mixture and spread evenly over bottom of skillet. Reduce heat to medium low, cover tightly, and cook 15 minutes or until almost set. (The frittata will be very moist at this point because of all the onion. It will set when the cheese is added.) Sprinkle cheese evenly over all and broil 1-2 minutes to melt cheese and finish cooking. Remove from broiler and let stand 5 minutes to allow flavors to blend. Cut into 6 wedges to serve. This dish reheats well. Nutritional Information Per Serving (1/6 of recipe): Calories: 134, Fat: 5 g, Cholesterol: 14 mg, Sodium: 654 mg, Carbohydrate: 12 g, Dietary Fiber: 3 g, Sugars: 5 g, Protein: 14 g Diabetic Exchanges: 1 Medium-Fat Meat, 2 Vegetable Quote Link to comment Share on other sites More sharing options...
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