| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Low-fat, Cheese/eggs, Side dish |
2 |
Servings |
INGREDIENTS
| 10 |
|
Spinach leaves |
| 1/2 |
ts |
Olive oil |
| 1 |
|
Small onion, sliced |
| 1 |
tb |
Water |
|
|
Pinch nutmeg |
| 2 |
|
Egg whites |
| 2 |
tb |
Skim milk |
| 1/2 |
ts |
Olive oil, extra |
INSTRUCTIONS
Boil, steam or microwave spinach until tender, rinse under cold water;
drain, chop finely. Heat oil in pan, add onion and water, cover, cook
until onion is soft. Combine spinach, onion mixture, nutmeg, egg whites
and milk in a bowl. Lightly grease 4 egg rings with a little of the extra
oil. Add remaining extra oil in a non-stick pan, place egg rings in pan,
fill with egg mixture. Cook until mixture is set, remove egg rings, turn
frittata, cook until lightly browned underneath. Per serving: 2.2g fat.
Posted to MM-Recipes Digest V4 #249 by "Deborah Kühnen"
<DEBKUHNEN@classic.msn.com> on Sep 19, 97
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