Real Recipes From Real Home Cooks ®

norma's light spinach swiss frittata

(2 ratings)
Recipe by
Norma DeRemer
York, PA

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.

(2 ratings)
yield 6 serving(s)

Ingredients For norma's light spinach swiss frittata

  • 4
  • 4
    egg whites
  • 1/4 c
    low fat grated swiss cheese
  • 6 1/2 c
    fresh spinach
  • 1
    large onion, sliced thin
  • 2 tsp
    light butter or no fat margarine
  • salt and pepper to taste

How To Make norma's light spinach swiss frittata

  • 1
    Preheat your oven to 400 degrees.
  • 2
    Seperate the stems from the spinach, dice into small pieces by rolling the leaves up and slice into thin ribbons.
  • 3
    Heat a large skillet on low heat, melt half the butter and the onions with a spinach of salt and pepper.
  • 4
    Slowly cook the onions, stirring occasionally until the onions become translucent and caramelized about 8 to 10 minutes. Remove from pan and set aside.
  • 5
    Bring the heat up to medium and add remaining butter and add spinach and cook for about 3 to 4 minutes or until wilted.
  • 6
    Reduce heat to low and pour egg mixture into the skillet and add caramelized onions, salt and pepper and mix well to blend.
  • 7
    Reduce heat to low and cook until the edges set, about 6 to 8 minutes.
  • 8
    Once the bottom and edges set, place the skillet in the oven and bake until completely set through, about 4 to 5 minutes.
  • 9
    Remove from the oven and place a dish over the pan and being careful, flip onto the plate.
  • 10
    Cut into wedges and serve with a side salad, low carb. bread.

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