Spinach & Cheddar Frittata
1 - 4
PersonalPoints™ per serving
Total Time
20 min
Prep
10 min
Cook
10 min
Serves
4
Difficulty
Easy
A few shortcuts, like store-bought shredded cheese and a bag of pre-washed spinach, make this frittata easy to drop into your weekly rotation. Ready in a quick 20 minutes, frittata wedges make a great on-the-go breakfast option since they are generally sturdy and travel-friendly. This frittata reheats very well so make a few on Sunday for a week's worth of speedy breakfasts. Swap in chopped kale and shredded mozzarella for an easy variation. Add a half a grapefruit or small fruit salad for a filling breakfast. Serve over a bed of fresh arugula spritzed with lemon juice for a light lunch, or add a full green salad and some creamy grits for a generous brunch option. Make sure to drain the spinach well so it doesn't water out in the baking process.
Ingredients
Egg(s)
6 large egg(s)
Fresh spinach
1 cup(s), baby leaves, chopped
Uncooked scallion(s)
2 Tbsp, finely chopped
Table salt
¼ tsp, or to taste
Black pepper
⅛ tsp, or to taste
Cooking spray
2 spray(s)
50% reduced fat sharp cheddar cheese
½ cup(s), shredded