A quick and easy frittata that is both healthy and tasty. Requires minimal effort.
| 1 | large egg |
| 2 | egg whites |
| 1/2 | large onion, diced |
| 1 1/2 | cups spinach |
| 1 | tsp oregano, ground |
| 1 | tbsp chicken broth |
| 1 | tsp pepper |
| 1 | tsp salt |
| 1 | clove garlic, minced |
| 1 | tsp vegetable oil |
| 1 1/2 | tbsp mushroom pasta sauce |
- Saute onions with garlic in vegetable oil.
- After the onions have carmelized add the spinach.
- Add chicken broth to the spinach and onion mixture.
- Whisk oregano with the eggs.
- Add eggs to the spinach and onion mixture. Lower the heat to medium-low to prevent the eggs from burning.
- Cook slowly for 5 minutes.
- Remove from skillet and top with pasta sauce.
Eggs, Vegetables, Breakfast, Brunch
| Nutrition Facts | ||||||
Serving Size 145.8g |
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Amount Per Serving |
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Calories 110 Calories from Fat
48 |
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% Daily Value* |
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Total Fat
5.3g 8%
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Saturated Fat
1.3g 6%
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Trans Fat
0.0g |
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Cholesterol
106mg 35%
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Sodium
1344mg 56%
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Total Carbohydrates
7.6g 3%
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Dietary Fiber
1.8g 7%
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Sugars
2.8g |
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Protein
8.3g
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Fat
Protein
Carbs
Alcohol
Other
Nutritional Analysis
| Nutrition Grade
96% confidence  |
Good points |
Bad points |
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