Spinach and Cabbage Frittata

Add something meatless to your family’s Italian dinner with this hearty frittata that's made with eggs, spinach and cabbage - ready in 35 minutes.

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Servings 4

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ingredients 10
Prep Time 20 min
Total Time 35 min

Ingredients

1: teaspoon oil

2: cups finely shredded cabbage

1: medium onion, thinly sliced

1: teaspoon dried oregano leaves

1/2: cup refrigerated or frozen fat-free egg product, thawed, or 2 eggs

1/2: cup skim milk

2: oz. (1/2 cup) shredded reduced-fat Cheddar cheese

1/4: teaspoon salt

1/2: cup all-purpose or whole wheat flour

1: (9-oz.) pkg. frozen spinach in a pouch, thawed, squeezed to drain*

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Directions

1 Heat oven to 450°F. Heat oil in large nonstick skillet over medium-high heat until hot. Stir in cabbage, onion and oregano. Reduce heat to medium; cook and stir about 7 minutes or until vegetables soften.
2 In large bowl, combine egg product, milk, cheese and salt; mix well. Add flour; stir until well blended. Stir in spinach and cooked cabbage mixture. Pour into ungreased ovenproof 9-inch nonstick skillet or 9-inch round nonstick cake pan.
3 Bake at 450°F. for 13 to 15 minutes or until puffed and golden brown. If desired, serve with warm spaghetti sauce.

EXPERT TIPS

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Expert Tips

* To quickly thaw spinach, cut small slit in center of pouch; microwave on HIGH for 2 to 3 minutes or until thawed. Remove spinach from pouch; squeeze dry with paper towels.