Light Spinach Frittata With Tomato Salsa - cooking recipe

Ingredients

1 Tbsp. extra-virgin olive oil
1 small onion, sliced
2 cloves garlic, minced
1 (10 oz.) pkg. frozen spinach, thawed and well drained
3 large eggs
4 egg whites
1/3 c. fat-free evaporated milk
1/2 c. shredded reduced fat Mozzarella cheese

Preparation

To make the Frittata:
Preheat the oven to 350\u00b0.
Heat the oil in a 10-inch nonstick skillet over medium heat.
Add the onion and garlic and cook, stirring, for 3 minutes or until tender. Stir in the spinach.
Reduce the heat to low.
In a large bowl, beat the eggs and egg whites with the milk until light yellow and frothy.
Pour the egg mixture over the spinach in the skillet. Cook for 5 to 7 minutes until the egg mixture is cooked on the bottom and almost set on top.
Sprinkle with the cheese.
Bake in the oven until the eggs are set and the cheese has melted, 5 to 10 minutes.
THIS SERVES 2.