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Spinach and Cabbage Frittata

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Spinach and Cabbage Frittata
  • Prep Time 20 min
  • Total Time 35 min
  • Servings 4
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Add something meatless to your family’s Italian dinner with this hearty frittata that's made with eggs, spinach and cabbage - ready in 35 minutes.

Ingredients

1
teaspoon oil
2
cups finely shredded cabbage
1
medium onion, thinly sliced
1
teaspoon dried oregano leaves
1/2
cup refrigerated or frozen fat-free egg product, thawed, or 2 eggs
1/2
cup skim milk
2
oz. (1/2 cup) shredded reduced-fat Cheddar cheese
1/4
teaspoon salt
1/2
cup all-purpose or whole wheat flour
1
(9-oz.) pkg. frozen spinach in a pouch, thawed, squeezed to drain*

Directions

  • 1 Heat oven to 450°F. Heat oil in large nonstick skillet over medium-high heat until hot. Stir in cabbage, onion and oregano. Reduce heat to medium; cook and stir about 7 minutes or until vegetables soften.
  • 2 In large bowl, combine egg product, milk, cheese and salt; mix well. Add flour; stir until well blended. Stir in spinach and cooked cabbage mixture. Pour into ungreased ovenproof 9-inch nonstick skillet or 9-inch round nonstick cake pan.
  • 3 Bake at 450°F. for 13 to 15 minutes or until puffed and golden brown. If desired, serve with warm spaghetti sauce.
Tips  

* To quickly thaw spinach, cut small slit in center of pouch; microwave on HIGH for 2 to 3 minutes or until thawed. Remove spinach from pouch; squeeze dry with paper towels.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
180
(
Calories from Fat
45
)
Daily Value
Total Fat
5g
8%
(
Saturated Fat
2g
10%
)
Cholesterol
10mg
3%
Sodium
350mg
15%
Total Carbohydrate
21g
7%
(
Dietary Fiber
4g
16%
,
Sugars
4g
)
Protein
12g
Daily Value*:
Vitamin A
110%
110%
Vitamin C
35%
35%
Calcium
25%
25%
Iron
15%
15%
Exchanges:
1 Starch; 1 Other Carbohydrate; 1 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.
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