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| Vegetable Pizza Frittata |
"A savory, colorful Italian omelet with spinach, tomatoes and olives. Served with a salad and crusty bread, this dish makes a quick and healthy dinner! Serve with marinara sauce, if desired."
Ingredients :
- 1 tablespoon olive oil
- 3/4 cup thinly sliced white onion
- 3 eggs
- 5 egg whites
- 1 1/2 cups coarsely chopped spinach
- 1/3 cup finely shredded reduced-fat Parmesan cheese
- 2 tablespoons minced fresh parsley
- 1/2 teaspoon salt
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried oregano
- ground black pepper to taste
- 2 roma (plum) tomatoes, thinly sliced
- 8 black olives, pitted and sliced
Instructions :
| Prep : 10M | Cook : 4M | Ready in : 30M |
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- Set oven rack 3 to 6 inches from the heat source and preheat the oven's broiler.
- Heat olive oil in a 10-inch oven-proof skillet over medium heat; cook and stir onion until soft and transparent, about 5 minutes.
- Beat eggs, egg whites, spinach, Parmesan cheese, parsley, salt, basil, oregano, and black pepper together in a bowl; pour over onions. Cook over low heat, gently lifting with a spatula and tilting skillet to let liquid run under cooked parts, until partially cooked, about 10 minutes. Arrange tomatoes and black olives on top of semi-soft frittata.
- Broil frittata in preheated oven until slightly browned on top, about 5 minutes. Cut into wedges.
Notes :
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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