Vegetarian

Spinach and Brussel Sprout Frittata is for Breakfast.

Spinach and Brussel Sprout Frittata takes 5 minutes to prepare.

Spinach and Brussel Sprout Frittata takes 20 minutes to cook.

Spinach and Brussel Sprout Frittata makes 4 servings.

The ingredients for Spinach and Brussel Sprout Frittata are:

6 eggs, fresh
1 3/4 cup spinach, thawed and drained
8 brussel sprouts, cooked and sliced
1/4 onions, chopped
1 tbsp olive oil
1 cup skim milk
3/4 low-fat cheese, grated (18% fat or less)

Optional: salt, pepper, garlic (as preferred)

Here is how you make Spinach and Brussel Sprout Frittata:

Add oil to 10-inch oven-proof skillet and heat on stove (medium heat). Add onions and cook until translucent. Drain water from thawed spinach and add to onions, along with the brussel sprouts. Sautee vegetables until hot. In bowl, add 6 eggs and beat, while stirring in the skim milk. Add salt and pepper (optional) to egg mixture and add to skillet with vegetables. Stir periodically, mixing up the cooked egg, as if making scrambled eggs. Once mixture is almost throroughly cooked, add grated cheese on top and bake in oven at 350 heat until cheese is lightly browned. Slice in quarters and serve hot or cold.Serving Size: Makes 4 1-cup servingsNumber of Servings: 4Recipe submitted by SparkPeople user JFIZZL.

The nutritional information for Spinach and Brussel Sprout Frittata is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 245.9

• Total Fat: 15.0 g
• Cholesterol: 260.4 mg
• Sodium: 360.5 mg
• Total Carbs: 11.3 g
• Dietary Fiber: 3.8 g
• Protein: 19.3 g

The dietary needs meet for Spinach and Brussel Sprout Frittata is Low Carb