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Spinach and Cabbage Frittata

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Spinach and Cabbage Frittata
  • Prep 20 min
  • Total 35 min
  • Ingredients 10
  • Servings 4
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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.
Updated Nov 11, 2010

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*

Steps

  • 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

180 Calories, 5g Total Fat, 12g Protein, 21g Total Carbohydrate, 4g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
180
Calories from Fat
45
Total Fat
5g
8%
Saturated Fat
2g
10%
Cholesterol
10mg
3%
Sodium
350mg
15%
Total Carbohydrate
21g
7%
Dietary Fiber
4g
16%
Sugars
4g
Protein
12g
% Daily Value*:
Vitamin A
110%
110%
Vitamin C
35%
35%
Calcium
25%
25%
Iron
15%
15%
Exchanges:
1 Starch; 1 Other Carbohydrate; 1 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.
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