Breakfast

Spinach-Eggplant Frittata is for Breakfast.

Spinach-Eggplant Frittata takes 25 minutes to prepare.

Spinach-Eggplant Frittata takes 25 minutes to cook.

Spinach-Eggplant Frittata makes 8 servings.

The ingredients for Spinach-Eggplant Frittata are:

1 c. chopped spinach, fresh or frozen
1 cup eggplant, cubed
6 slices turkey bacon, cooked and chopped
6 cloves garlic, minced
1/2 medium yellow onion, diced
1 medium tomato, diced
1 cup low fat mozzarella, shredded
Salt and Pepper to taste
1 Tbsp. olive oil, for sauteing
10 lg eggs, blended with a fork

Here is how you make Spinach-Eggplant Frittata:

In a 12 inch non stick skillet that can be used in the oven as well, add olive oil. Add garlic, onions, and eggplant. Saute till onions and garlic start to brown. Add spinach and and tomatoes. Season with salt and pepper, and add eggs. Stir slightly to combine as the eggs cook. When the eggs are just a little wet, top with mozzarella. Place in oven under broil till cheese is bubbly and starts to brown.Serving Size: Makes 8 slicesNumber of Servings: 8Recipe submitted by SparkPeople user THINBRANDY2014.

The nutritional information for Spinach-Eggplant Frittata is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 179.4

• Total Fat: 10.2 g
• Cholesterol: 247.5 mg
• Sodium: 310.8 mg
• Total Carbs: 5.7 g
• Dietary Fiber: 1.4 g
• Protein: 15.5 g