Eat your greens frittata
You can’t go wrong with eggs at breakfast, lunch or dinner.
For a flavour twist, use different peppers or other greens like arugula or kale.
This recipe has been adapted to include Health Canada’s safe recipe style guide.
144 cal
Serves 4
Prep time
0h 5m
Cook time
0h 10m
Total time
0h 15m
Ingredients
Directions
-
Step 1
Wash hands with soap and warm water for at least 20 seconds. Wash and dry all surfaces and equipment used for food preparation. Gently rinse spinach, bell pepper and garlic under cool running water before preparing these ingredients. -
Step 2
In an ovenproof 10 inch (25 cm) nonstick skillet, cook spinach with water that is still clinging to leaves, over medium heat stirring for about 2 minutes or until wilted. Add pepper, garlic and hot pepper flakes; stir to combine. Add oil and cook for 3 minutes or until softened. -
Step 3
In a bowl, whisk together eggs, water and cheese. Pour into skillet, stirring to combine with spinach. Cook lifting edge with rubber spatula, letting runny egg go to the bottom. Let cook, until edge is starting to set. -
Step 4
Place skillet about 4 inches (10 cm) under broiler for about 3 minutes or until frittata reaches an internal temperature of 165°F (74°C) when checked with a digital food thermometer. Serve immediately. -
Step 5
Put away any leftovers into the fridge within 2 hours or sooner if they are in a warm location.
Tips
-
If your skillet has a plastic or wooden handle, make it ovenproof by
wrapping the handle with foil before placing in the oven.
Looking for a lunch idea in a snap? Cut frittata into larger squares and tuck into whole grain pita halves or roll into whole grain tortilla.
Add more flavour by serving frittata with sodium reduced pasta sauce or salsa.
Nutritional information
Per serving: One 2.5 in (5 cm) slice
- Calories
- 144
- Protein
- 10 g
- Sodium
- 150 mg
- Potassium
- 298 mg
- Total fat
- 10 g
- Saturated fat
- 3 g
- Cholesterol
- 235 mg
- Carbohydrates
- 4 g
- Fibre
- 1 g
- Sugars
- 2 g
- Added sugars
- 0 g
