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Spinach Frittata Recipe

This spinach frittata recipe makes a great low carbohydrate breakfast, which we personally love as it is easy to make and very versatile. Eggs bind together the spinach, feta cheese and seasoning. You can mix and match your favourite low carb ingredients to create your own delicious breakfast frittata that you will enjoy again and again. The recipe contains 3g of net carbs.




Recipe Nutritional Profile: Diabetes Appropriate, Healthy Weight, Low Calories, Low Carbs, Low GI, High Calcium, High Fiber, High Potassium, High Protein, Gluten Free, Vegetarian. Good Source of: Vitamin A, Vitamin C, Folate, Iron, Riboflavin, Magnesium, Manganese.

Serves 2 people

Preparation time: 10 min

Cooking time: 15 min

Spinach Frittata Recipe
Nutrition Facts
Per 1 Serving
Amount Per Serving
Calories
200
Calories from Fat
111
% Daily Value*
Total Fat
12g
18%
Saturated Fat
6g
30%
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Cholesterol
190mg
63%
Sodium
546mg
35%
Total Carbohydrates
43g
14%
Dietary Fiber
4g
16%
Sugars
1g
Protein
19g
38%
Vitamin A    292% Vitamin C    23%
Calcium    36% Folate    58%
Iron    33% Riboflavin    43%
Magnesium    31% Manganese    65%
Potassium    22%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. The information provided here is approximate and does not include: possible substitutions, optional ingredients and ingredients to taste. How did we calculate Recipe Guidelines?

© Lose-Weight-With-Us.com


Ingredients:

1 tbsp. olive oil;

2 whole eggs and 2 egg whites lightly beaten with 1 tbsp. of water;

60g (2 oz.) feta cheese, crumbled;

1½ cups (270g/7 oz.) of steamed spinach;

1 tsp. of dried oregano;

Salt and pepper to taste.

How to Cook the Frittata:

  1. Preheat the grill.
  2. In the bowl, mix together eggs beaten with water, salt, feta cheese and oregano. Heat the oven proof frying pan over a medium to high heat with 1 tbsp. of olive oil, before adding the egg and feta cheese mixture.
  3. Cook for 1 min for the bottom to set, then add the cooked spinach spreading evenly, cover the frying pan with a lid and cook for 5-6 mins until the eggs are set and puffed up.
  4. Take the lid off, put the frying pan under the grill and cook till the top is set and golden. Use a spatula to loosen the edges, then hold the pan tipped to one side and carefully slide the frittata on the plate and cut into wedges.
  5. Season with pepper, add more salt if needed and serve on a warm plate.

Author: Lana Soko





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