Reduced fat oil spread
20 g, (Weight Watchers)
Extra light cheddar cheese
⅓ cup(s), grated, (40g), grated
1 medium, finely chopped
Baby spinach leaves
⅔ cup(s), (160ml)
Grated parmesan cheese
1 x 3 second spray(s)
- Preheat oven to 180°C or 160°C fan-forced. Lightly spray a 20cm round cake tin with oil. Line base with baking paper.
- Melt spread in a large non-stick frying pan over medium heat. Add onion and cook, stirring, for 5 minutes or until softened. Add spinach and cook, stirring, for 2 minutes or until just wilted. Cool for 5 minutes.
- Whisk eggs and milk in a medium bowl until combined. Season with salt and freshly ground black pepper. Place half the spinach mixture over base of prepared tin. Sprinkle with half both the tasty cheese and parmesan. Repeat layering with remaining spinach mixture and cheese. Pour over egg mixture. Bake for 30–35 minutes or until frittata has set. Set aside frittata in tin for 5 minutes before cutting into wedges. Serve.