The Lighter Side: Savory Spinach and Sundried Tomato Frittata

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TRB is trying something a little different. Instead of the usual sweet treats, it’s time for a savory, but lighter dish. In the spirit of cutting calories, fat and cholesterol, but still using high quality, nutritious ingredients, here’s an adapted version of a recipe that originally appeared in Food Network’s January 2011 issue. By choosing low-fat cottage cheese, low-fat shredded cheese and using 2 egg whites in place of whole eggs, you can create a delicious frittata without the guilt. This is great served on its own or with a side of soup or salad.

Ready to give something savory a try?

Spinach and Sundried Tomato Frittata
2 cloves of garlic, chopped
10-12 sundried tomatoes, sliced
1/2 cup frozen cut spinach, thawed
4 eggs
2 egg whites
2 tbsp. low-fat cottage cheese
1/4 cup low-fat shredded Italian cheese blend (asiago, provolone, mozzarella, fontina, romano)
Extra cheese for sprinkling

1. Preheat oven to 375 degrees. Drizzle olive oil into a pie plate / baking dish.

2. Place chopped garlic, sundried tomatoes and spinach in pie plate.

3. In separate bowl, beat eggs and egg whites. Add cottage cheese and blend. Add shredded cheese and combine.

4. Pour egg mixture over garlic, sundried tomatoes and spinach, covering completely.

5. Sprinkle extra cheese over top.

6. Bake for 40-45 minutes, until top is golden brown and frittata is completely cooked through.

Did you try this recipe? Post a comment.

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