- Portion size 4 servings
- Credits : Canadian Living Magazine: January 2006
Ingredients
Method
In 10-inch (25 cm) nonstick ovenproof skillet, heat oil over medium heat; fry squash, onion and garlic until squash is tender-crisp, about 5 minutes. Stir in spinach.
Meanwhile, in bowl, whisk together eggs, 1 tbsp (15 mL) water, salt and pepper; pour over vegetables in skillet. Sprinkle with Monterey Jack cheese; cook over medium-low heat until bottom and side are firm but top is still slightly runny, about 7 minutes.
Place skillet under broiler; broil until frittata is golden and set, about 2 minutes.
Run rubber spatula around edge of frittata to loosen; slide onto large plate and cut into wedges.
More frittata recipes:
Nutritional facts <b>Per serving:</b> about
- Sodium 576 mg
- Protein 19 g
- Calories 302.0
- Total fat 20 g
- Cholesterol 304 mg
- Saturated fat 8 g
- Total carbohydrate 14 g
%RDI
- Iron 17.0
- Folate 52.0
- Calcium 33.0
- Vitamin A 112.0
- Vitamin C 33.0
