Spinach Cheese Frittata
Prep Time
20mins
Time to Table
40mins
Servings
6 (1 cup per serving)
Ingredients
- 2 tablespoons extra virgin olive oil
- 1/2 cup chopped red onion
- 1/2 cup chopped red bell pepper
- 1 cup fresh asparagus, cut into 1 1/2 inch pieces
- 1/2 teaspoon minced garlic
- 8 large eggs, beaten
- 1 cup Daisy Cottage Cheese
- 1/4 cup 2% milk
- 10 ounces frozen loose leaf chopped spinach, thawed and drained
- 8 slices bacon, cooked and crumbled
- 1/4 cup shredded Parmesan cheese
Ingredients
- 2 tablespoons extra virgin olive oil
- 1/2 cup chopped red onion
- 1/2 cup chopped red bell pepper
- 1 cup fresh asparagus, cut into 1 1/2 inch pieces
- 1/2 teaspoon minced garlic
- 8 large eggs, beaten
- 1 cup Daisy Cottage Cheese
- 1/4 cup 2% milk
- 10 ounces frozen loose leaf chopped spinach, thawed and drained
- 8 slices bacon, cooked and crumbled
- 1/4 cup shredded Parmesan cheese
Directions
- In a 10-inch nonstick skillet combine the oil, red onion, red bell pepper, asparagus, and minced garlic. Cook over medium heat, stirring frequently, until the onions and bell peppers soften slightly (3 to 4 minutes).
- Meanwhile, in a large bowl stir together the eggs, cottage cheese and milk. Add the spinach and crumbled bacon; stir until well combined.
- Pour the egg mixture into a skillet with the vegetable mixture. As the eggs begin to set, gently stir the eggs from the edges to center (about 1 minute). Cover and continue cooking over medium heat until the eggs are slightly soft on top (9 to 11 minutes). Remove from the heat.
- Sprinkle the top of the frittata with cheese. Place under the broiler for 1 minute or until cheese browns slightly and the frittata puffs slightly.
- Calories:307
- Cholesterol:276
- Dietary Fiber:2
- Protein:23
- Sodium:728
- Total Carbohydrate:6
- Total Fat:22
