Breakfast

Egg beater vegetable frittata is for Breakfast.

Egg beater vegetable frittata takes 20 minutes to prepare.

Egg beater vegetable frittata takes 30 minutes to cook.

Egg beater vegetable frittata makes 4 servings.

The ingredients for Egg beater vegetable frittata are:

4tsp Parmesian cheese
PAM? Original No-Stick Cooking Spray
3/4 cup thinly sliced yellow onion
3 cups chopped fresh spinach
2 teaspoons finely chopped garlic
1 can (14.5 oz each) Hunt's? Petite Diced Tomatoes, drained well
1 tablespoon balsamic vinegar
1/4 teaspoon ground black pepper
1 carton (16 oz each) Egg Beaters? Original

Here is how you make Egg beater vegetable frittata:

Spray 10-inch ovenproof nonstick saute pan with cooking spray; heat over medium-high heat. Add onion; cook and stir 3 minutes or until onion is tender. Add spinach and garlic; cook 2 to 3 minutes or until spinach wilts. Stir in drained tomatoes, vinegar and pepper.Pour Egg Beaters evenly over spinach mixture; cook 2 to 3 minutes or until edges begin to set. Gently pull edges back while tilting pan to allow Egg Beaters to run beneath. Repeat two times. Reduce heat to medium; cover. Cook 8 to 10 minutes or until top of frittata is almost set. Meanwhile, preheat broiler.Uncover; place skillet under broiler. Broil 2 minutes or until top is set and lightly browned. Cut into 4 wedges.Serving Size: 4Number of Servings: 4Recipe submitted by SparkPeople user BRATSSCRAPPY.

The nutritional information for Egg beater vegetable frittata is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 117.0

• Total Fat: 0.9 g
• Cholesterol: 2.5 mg
• Sodium: 542.8 mg
• Total Carbs: 11.4 g
• Dietary Fiber: 2.6 g
• Protein: 15.4 g

Egg beater vegetable frittata is Spanish cuisine.

The dietary needs meet for Egg beater vegetable frittata is Vegetarian