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.
Spinach and Cabbage Frittata
- Prep Time 20 min
- Total 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*
Instructions
-
Step1Heat 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.
-
Step2In 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.
-
Step3Bake at 450°F. for 13 to 15 minutes or until puffed and golden brown. If desired, serve with warm spaghetti sauce.
Nutrition
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;
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