Spinach Tomato Frittata

Who said eggs only had to be for breakfast? This beauty made for a delicious dinner and oh so good leftovers the next morning for breakfast. Like most of my cooking, I had to improvise with the original recipe. Despite some slight improvising, it was a success and one we will make again!

Hope you enjoy this tasty and easy 21 Day Fix approved recipe as mush as we did!

Servings: 8
Serving Size: 1 slice
Calories: 130
21 Day Fix: 1 1/2 Green containers, 1/2 Red container

-10 large egg whites (1 1/4 cups)
-6 large eggs
-3/4 cup non fat milk
-1/4 cup shredded Parmesan cheese
-Himalayan salt and pepper (to taste)
-1/2 tsp ground nutmeg
-1 Tbsp. EVOO
-1 medium onion, chopped
-2 cups chopped Swiss Chard (slight improvise, I only had frozen kale)
-1 cup cheery tomatoes cut in half (slight improvise, forgot to buy cherry tomatoes, so I used a 15 oz. can of diced fire roasted tomatoes I had on hand)

1. Preheat oven to 350° F
2. Combine egg whites, eggs, cheese, non fat milk, salt & pepper (optional) and nutmeg in a medium bowl. Whisk together well. Set aside.

3. Heat oil in an oven safe skillet over medium heat. Add Swiss Chard (or your choice of greens) and cook 4-5 minutes until tender. Turn off heat.

4. Lightly grease sides of skillet. Add egg mixture and tomatoes to the skillet.

5. Place skillet in over and bake for 35 minutes or until puffy and set.

6. Slice into 8 slices and serve.


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