Spinach & Tomato Frittata

• 1 Tablespoon Olive Oil
• 2 cups Baby Spinach, Washed And Drained
• 2 teaspoons Chopped Garlic, Divided Use
• 1/2 teaspoons Kosher Salt
• 1 can (15 Oz) Del Monte Diced Tomatoes With Basil, Oregano And Garlic
• 3 ounces, weight Low Fat Italian Cheese Blend
• 3 cups Egg Substitute
• Fresh Ground Black Pepper To Taste

1. 1.
2. In a large saute pan, heat the oil.
3. Add the spinach and 1 teaspoon of garlic, stirring continuously for about 30 seconds.
4. Add a dash of kosher salt.
5. The spinach will wilt down and become bright green.
6. 2.
7. Spray a casserole dish or pie pan with non-stick spray.
8. 3.
9. Spread the spinach on the bottom of the dish.
10. 4.
11. Drain the tomatoes and heat them in the saute pan, adding 1 teaspoon of garlic.
12. Heat for about 2-3 minutes.
13. 5.
14. Add the tomatoes to the dish, spreading evenly over the top of the spinach.
15. 6.
16. Sprinkle with 3 ounces of grated, low fat Italian blend cheese.
17. 7.
18. Pour the egg substitute over the top of the mixture.
19. 8.
20. Grind a few grinds of black pepper on top.
21. 9.
22. Bake at 400 degrees (F) for 40-45 minute or until set.

olive oil, baby spinach, garlic, kosher salt, del, italian cheese, egg substitute, ground black pepper

Taken from tastykitchen.com/recipes/main-courses/spinach-tomato-frittata/ (may not work)