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.

  • prep time 20 min
  • total time 35 min
  • ingredients 10
  • servings 4

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*
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    180
    (
    Calories from Fat
    45),
    % Daily Value
    Total Fat
    5g
    5%
    (Saturated Fat
    2g,
    2%
    ),
    Cholesterol
    10mg
    10%;
    Sodium
    350mg
    350%;
    Total Carbohydrate
    21g
    21%
    (Dietary Fiber
    4g
    4%
      Sugars
    4g
    4%
    ),
    Protein
    12g
    12%
    ;
    % Daily Value*:
    Vitamin A
    110%;
    Vitamin C
    35%;
    Calcium
    25%;
    Iron
    15%;
    Exchanges:
    1 Starch; 1 Other Carbohydrate; 1 Vegetable;
    *Percent Daily Values are based on a 2,000 calorie diet.
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