Frittata, Spinach Tomato Lc-2.8egg- frittata, veg- spinach, veg- tomato 6 large egg 1/2 cup Parmesan cheese; grated 1/2 tsp garlic powder 1/2 tsp basil, dried 1/4 tsp salt 1/4 tsp pepper 1/8 tsp nutmeg 6 oz spinach, fresh; torn bite size 5 cherry cherry tomatoes; sliced In a small bowl, beat eggs. Add cheese, garlic powder, basil, salt, pepper and nutmeg; mix well. Set aside. Generouly spray 9 or 10-inch nonstick skillet with slopping sides (omelet or crepe pan) with nonstick cooking spray. Hea t over medium heat unti l hot. Add spinach cover and cook 2 to 3 ,inutes or unti spinach is slightly wilted, stirring once or twice snd watching carefully to prevent burning. (If necessary, add 2 tbs water if spinach is well drained.) Spread and tomatoes evenly in skillet. Pour mixture over top. Cover; cook over low heat for 12 to 15 minutes or until eggs aer set. To serve, cut into wedges. 4 servings. Per serving. 160 Calories 10 g Total Fat 4 g Saturated Fat Per serving: 160 Calories (kcal); 10g Total Fat; (55% calories from fat); 14g Protein; 4g Carbohydrate; 288mg Cholesterol; 438mg Sodium Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates NYC Nutrition Analysis (per serving or yield unit): water=117.6 g; calories=184.9; protein=16.06 g; total fat=11.53 g; carbohydrate=4.35 g; dietary fiber=1.54 g; ash=2.83 g; calcium=256.9 mg; phosphorus=263.1 mg; iron=2.58 mg; sodium=510.3 mg; potassium=400.9 mg; magnesium=51.17 mg; zinc=1.49 mg; copper=0.09 mg; manganese=0.44 mg; vitamin A=3570 IU; vitamin E=1.78 mg ATE; thiamin=0.1 mg; riboflavin=0.52 mg; niacin=0.55 mg; pantothenic acid=1.09 mg; vitamin B6=0.23 mg; folate=122.7 ug; vitamin B12=0.93 ug; vitamin C=16.22 mg; saturated fat=4.76 g; monounsaturated fat=3.97 g; polyunsaturated fat=1.2 g; cholesterol=328.6 mg; selenium=27.03 ug; refuse=14.97%; %cal as carb:prot:fat=9:35:56; WW Pts=4.37; (complete analysis) |
