Spinach & cheddar frittata
SmartPoints® value per serving
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. For a change of pace, swap in chopped kale and shredded mozzarella.
1 cup(s), baby leaves, chopped
2 Tbsp, finely chopped
¼ tsp, or to taste
⅛ tsp, or to taste
50% reduced fat sharp cheddar cheese
½ cup(s), shredded
- Preheat oven to 400°F.
- In large bowl, whisk eggs. Stir in spinach, scallions, salt, and black pepper.
- Coat 12-inch ovenproof nonstick skillet with nonstick spray. Heat skillet over medium. Pour egg mixture into skillet and cook until partially set, about 5 minutes.
- Sprinkle cheese over eggs. Place skillet in oven. Bake until cheese softens and eggs firm up, about 5 minutes. Let stand for 1 minute. Cut frittata into 8 wedges. Serve warm. Or let cool, then wrap wedges individually or store in sealed container and refrigerate.
- Serving size: 2 wedges