Light Spinach Frittata with Tomato Salsa Recipe - Allrecipes.com
Light Spinach Frittata with Tomato Salsa Recipe

Light Spinach Frittata with Tomato Salsa

Recipe by  

"Put a new spin on your morning eggs courtesy of Phase 1 of the South Beach Diet, complete with a tropical twist. You can also serve the frittata with commercial jarred salsa."

+ Recipe Box + Shopping List + Menu Print

On Sale Change Settings

Hmm. None of these ingredients are on sale today.

Show ingredients on sale

Sort stores by

Ingredients Edit and Save

Original recipe makes 2 servings Change Servings
ADVERTISEMENT

Directions

  1. To make the frittata: Preheat the oven to 350 degrees F. Heat the oil in a 10-inch nonstick skillet over medium heat. Add the onion and garlic and cook, stirring, for 3 minutes or until tender. Stir in the spinach. Reduce the heat to low. In a large bowl, beat the eggs and egg whites with the milk until light yellow and frothy. Pour the egg mixture over the spinach in the skillet. Cook for 5 to 7 minutes, until the egg mixture is cooked on the bottom and almost set on top. Sprinkle with the cheese. Bake in the oven until the eggs are set and the cheese has melted, 5 to 10 minutes.
  2. To make the salsa: In a large bowl, stir together the tomatoes, scallions, garlic, cilantro, limejuice, salt, and pepper. Serve fresh, at room temperature, over the frittata.
Kitchen-Friendly View

Footnotes

  • This recipe is optimal for Phase 1 of the South Beach Diet.
  • Copyright© 2003 Waterfront Media, Inc. All rights reserved.
ADVERTISEMENT

Reviews More Reviews

Most Helpful Positive Review
Mar 06, 2004

I'm not on the southbeach diet, but thought this sounded good and was very pleased!! No changes it was great.

 
Most Helpful Critical Review
Oct 17, 2004

strong garlic flavor, and no salt. It didn't have the right flavor.

 

10 Ratings

May 16, 2006

tasty and all gone!

 
May 04, 2006

this is a fabulous recipe. my family loves and has become a family favorite.I love diet food that does not taste like diet food.

 
Mar 19, 2006

I added 5 fresh mushrooms and 2 artichoke hearts to FRESH spinach to the pan, in place of the frozen spinach. I topped with Queso Blanco instead of Mozzarella Cheese because Queso Blanco has a bit more flavor. This was perfect! Wonderful taste and a nice breakfast change!

 
Jan 01, 2006

used canned salsa instead. bit too much spinach for my liking but the salsa helped to make it less bland.

 
Apr 17, 2004

This was a good dish. I added about 1/2 tsp of chipotle in adobo sauce to the salsa - I'm addicted to the smoky flavor! Overall, a satisfying and fairly quick endeavor. I would definitely make it again, next time adding a little salt to the frittata.

 
Apr 13, 2007

I made this recipe last Christmas and it was requested again for Easter Sunday. I doubled the Salsa recipe and we still ran out.

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 353 kcal
  • 18%
  • Carbohydrates
  • 23.9 g
  • 8%
  • Cholesterol
  • 231 mg
  • 77%
  • Fat
  • 17.5 g
  • 27%
  • Fiber
  • 6.8 g
  • 27%
  • Protein
  • 29.1 g
  • 58%
  • Sodium
  • 785 mg
  • 31%

* Percent Daily Values are based on a 2,000 calorie diet.

See More
 
ADVERTISEMENT
Go Pro!

In Season

Speedy Weeknight Meals
Speedy Weeknight Meals

We’ll help you get dinner on the table in no time flat.

Back-to-School Eats
Back-to-School Eats

Get recipes that work for your busiest days.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Related Menus

Sorry, there are no related menus here yet.
 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States