Spinach & Cheddar Frittata
1 - 4
PersonalPoints™ per serving
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.
6 large egg(s)
1 cup(s), baby leaves, chopped
2 Tbsp, finely chopped
50% reduced fat sharp cheddar cheese
½ cup(s), shredded
- Preheat the oven to 400°F. In a large bowl, whisk the eggs. Stir in the spinach, scallions, salt, and black pepper.
- 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.
- 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.
- Serving size: 2 wedges