As some of you know by now I had my gullbladder removed a few weeks ago and am making myself some healthier dishes with the hope of loosing some weight. Tried this recipe a few days ago and asked my neighbor to join us. Well, this one is a keeper for sure. At first bite we all loved the taste and she asked me for the recipe. This is a perfect meatless dinner when paired with a salad and some whole-wheat bread.This would also make a great breakfast or brunch dish.
Ingredients For norma's light spinach swiss frittata
low fat grated swiss cheese
6 1/2 c
large onion, sliced thin
light butter or no fat margarine
salt and pepper to taste
How To Make norma's light spinach swiss frittata
Preheat your oven to 400 degrees.
Seperate the stems from the spinach, dice into small pieces by rolling the leaves up and slice into thin ribbons.
Heat a large skillet on low heat, melt half the butter and the onions with a spinach of salt and pepper.
Slowly cook the onions, stirring occasionally until the onions become translucent and caramelized about 8 to 10 minutes. Remove from pan and set aside.
Bring the heat up to medium and add remaining butter and add spinach and cook for about 3 to 4 minutes or until wilted.
Reduce heat to low and pour egg mixture into the skillet and add caramelized onions, salt and pepper and mix well to blend.
Reduce heat to low and cook until the edges set, about 6 to 8 minutes.
Once the bottom and edges set, place the skillet in the oven and bake until completely set through, about 4 to 5 minutes.
Remove from the oven and place a dish over the pan and being careful, flip onto the plate.
Cut into wedges and serve with a side salad, low carb. bread.
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