Brunch

Spinach and Tomato Frittata is for Dinner.

Spinach and Tomato Frittata takes 5 minutes to prepare.

Spinach and Tomato Frittata takes 15 minutes to cook.

Spinach and Tomato Frittata makes 4 servings.

The ingredients for Spinach and Tomato Frittata are:

1 quarter cup Vidalia onion, chopped or sliced thin
1 1tbsp olive oil
1 cup spinach, frozen
2 large eggs
.5 cup Ro-Tel tomatoes

A nine-inch iron skillet
A small bowl for mixing
A fork
A spatula

Here is how you make Spinach and Tomato Frittata:

1. Preheat the broiler in your oven to 350 degrees. I used the second-rack down from the broiler. 2. Pour the Rotel tomatoes in a colander and allow them to drain. You will use them later.3. Stove top: On med/med high heat, brown onions in one tablespoon of olive oil. 4. Add one cup of frozen spinach. Turn the heat down to med/med low, and allow the moisture to evaporate from the spinach. Stir occasionally. 5. After about 5 minutes, use a spatula remove the spinach and onion mixture from the skillet. 6. Move the skillet away from the stove. Spray the skillet with non-stick cooking spray. Place the skillet back on the stove, and allow it to warm up on med/med low heat. 7. Add the eggs to the spinach and onions, and whip them. Add the drained Rotel tomatoes to the spinach mixture.8. Drop a little bit of the mixture into the skillet. If it sizzles, pour the remainder into the skillet, patting it out with a spatula to create an even layer. Cook on the stove top without stirring for about 3-5 minutes. 9. Then move the skillet to the oven. Allow the frittata to broil for about 2 minutes. Serving Size: Makes 4 slices, each about 4 inches wide and about 1 inch thickNumber of Servings: 4Recipe submitted by SparkPeople user MERRYPINK.

The nutritional information for Spinach and Tomato Frittata is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 68.3

• Total Fat: 3.6 g
• Cholesterol: 93.0 mg
• Sodium: 187.6 mg
• Total Carbs: 4.9 g
• Dietary Fiber: 1.6 g
• Protein: 5.0 g