Low fat spinach, mushroom, onion and tomato fritatta

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Photographer: KJRH
Copyright 2012 Scripps Media, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.

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Posted: 01/22/2012

TULSA - Minutes to Prepare: 5

Minutes to Cook: 12

Number of Servings: 4

Ingredients

1/2 cup low fat cottage cheese
1 tsp freshly ground black pepper
1 tsp Fresh or Dry Thyme
1/4 tsp Nutmeg
5 slices Canadian
2 cup fresh spinach
1 cup sliced mushrooms
1/4 cup red onion
10 sliced cherry tomatoes
2 cups liquid egg substitute
1/3 cup reduced fat cheese

Directions

Blend cottage cheese, black pepper, thyme, and nutmeg in food processor until creamy. Coat a medium oven-proof nonstick skillet with cooking spray. Chop Canadian Bacon and brown in non-stick skillet for 1 minute. Wilt spinach on low-medium heat. Add mushrooms and tomatoes and sauté for 2 minutes on medium heat. Add egg substitute and cook for 4-5 minutes without stirring until edges are set. Finish cooking under broiler until edges are golden and center is just set, about 2-3 minutes. Remove skillet carefully, with an oven mitt, as handle will be hot.

Serving Size: 1/4 of whole fritatta

Number of Servings: 4