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Spinach & Cheddar Frittata

Spinach and cheddar frittata

2
Points®
Total Time
20 min
Prep
10 min
Cook
10 min
Serves
4
Difficulty
Easy
This tiny ingredient list is loaded with shortcuts (shredded cheese, prewashed spinach), making it extra easy to drop this frittata into your weekly meal rotation. Did we mention it also reheats well? Try this recipe with a combination of greens and cheeses: Arugula and shredded mozzarella or baby kale and pepper Jack would be delicious.

Ingredients

Cooking spray

4 spray(s)

Egg

6 large egg(s)

Spinach

1 cup(s), baby leaves, chopped

Scallions

2 Tbsp, finely chopped

Table salt

¼ tsp

Black pepper

⅛ tsp

Reduced fat cheddar cheese

½ cup(s), shredded, sharp variety

Instructions

  1. Preheat the oven to 400°F. In a large bowl, whisk the eggs. Stir in the spinach, scallions, salt, and black pepper.
  2. Coat a 12-inch ovenproof nonstick skillet with cooking spray. Heat the skillet over medium. Pour the egg mixture into the skillet and cook until partially set, about 5 minutes.
  3. Sprinkle the cheese over the eggs. Place the skillet in the oven. Bake until the cheese softens and the eggs firm up, about 5 minutes. Let stand for 1 minute. Cut the frittata into 8 wedges. Serve warm. Or let cool, then wrap the wedges individually or store in a sealed container and refrigerate.
  4. Serving size: 2 wedges

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