Description
A recipe for Spinach Frittata with Tomato-Basil Salsa

Ingredients

• Salsa
  
• 2 plum (Roma) tomatoes, chopped
  
• 1/4 cup shredded fresh basil
  
• 2 tablespoons sliced ripe olives
  
• 1 teaspoon olive oil
  
• Frittata
  
• 2 teaspoons olive oil
  
• 1 box (9 oz) Green Giant(r) frozen spinach, thawed, drained
  
• 8 eggs or 1 container (16 oz) fat-free egg product (2 cups)
  
• 2 tablespoons shredded Parmesan cheese, if desired
  
• 1/8 teaspoon salt
  
• 1/8 teaspoon pepper

Preparation
Prep Time: 20 Minutes | Start to Finish: 20 Minutes

1. In small bowl, mix salsa ingredients until blended. Set aside.

2. In 10-inch nonstick skillet, heat 2 teaspoons oil over medium heat. Add spinach; cook 2 to 4 minutes, stirring constantly, until spinach is thoroughly heated.

3. In medium bowl, beat eggs, cheese, salt and pepper with wire whisk until blended. Pour over spinach. Cover; cook over medium-low heat 5 to 7 minutes or until eggs are set and light golden brown on bottom. Cut into 4 wedges. Top each serving with salsa mixture.

High Altitude (3500 to 6500 ft): No change.

Nutrition
1 Serving: Calories 210 (Calories from Fat 130); Total Fat 15g (Saturated Fat 4g); Cholesterol 425mg; Sodium 280mg; Total Carbohydrate 5g (Dietary Fiber 2g); Protein 15g

% Daily Value: Vitamin A 120%; Vitamin C 4%; Calcium 15%; Iron 15%

Exchanges: 1 Vegetable, 2 Medium-Fat Meat, 1 Fat

Carbohydrate Choices: 1/2

2008 (c) and (r)/(tm) of General Mills

Serves
4 servings

Variations
no information available