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MINI SPINACH
FRITTATA
250g baby
spinach leaves
1/2 teaspoon olive oil
1 small brown onion (80g), sliced thinly
1 tablespoon water
Pinch ground nutmeg
2 egg whites
2 tablespoons skim milk
1/2 teaspoon olive oil, extra
Steam or
microwave spinach until tender. Drain; chop
roughly.
Heat oil
in medium nonstick saucepan; cook onion
and the water. Cover; cook until onion is
soft. Combine spinach, onion mixture, nutmeg,
egg whites and milk in bowl.
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Lightly grease
four egg rings with a little of the extra oil;
heat remaining extra oil in large nonstick frying
pan. Place egg rings in pan; fill with egg mixture.
Cook until mixture
is set; remove egg rings. Turn frittata; cook
frittata until lightly browned underneath. Serve
with a green salad, if desired.
Serves 2.
Per serving: 0.8g
fat; 46 calories.
STORE: Cook recipe
just before serving.
The Healthy Heart
Cookbook, The
Australian Women's Weekly Cookbooks
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