Florentine Frittata with Bruschetta topping
Jennifer
ingredients
- 1 1/2 c coarsely chopped plum tomato
- 1 T chopped fresh basil
- 2 t balsamic vinegar
- 1 t olive oil
- 1/8 t crushed red pepper
- 1 garlic clove, minced
- 1/2 t salt, divided
- 1 1/2 c (6 oz) fat free ricotta
- 1/4 t black pepper
- 4 large eggs
- 4 large egg whites
- Cooking Spray
- 1 c chopped red onion
- 1 8 oz package presliced mushrooms
- 3 c bagged baby spinach leaves
directions
- 1
Preheat oven to 350°.
- 2
Combine first 6 ingredients and 1/4 t salt in a small bowl. Set aside.
- 3
Combine fat free ricotta, black pepper, remaining 1/4 t salt, eggs, and egg whites in a medium bowl.
- 4
Heat nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion; saute 2 minutes. Add mushrooms; saute 2 minutes. Add spinach; saute 1 minute. Stir in egg mixture. Wrap handle of pan with foil. Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out clean.
Source: Real Simple Mag
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