recipe review: HG frittata italiano

frittata italiano

ingredients
4 cups fresh spinach, chopped
4 medium plum tomatoes (Roma), chopped
1 and 1/2 cups fat-free liquid egg substitute
2 TBSP grated parmesan cheese
1/4 tsp italian seasoning, or more to taste
dash salt

directions

preheat broiler

spray a large oven safe pan with non-stick spray. bring to medium heat on stove. add spinach and tomatoes. cook and stir until spinach is wilted, about 1 1/2 minutes. sprinkle with salt.

in a small bowl, whip egg substitute with italian seasoning. pour into the pan and cook until the edges of the frittata are almost set, tilting the pan as necessary, about 3 minutes.

sprinkle with parmesan cheese and place pan under broiler. broil until fully cooked, 3 to 4 minutes. slice into four pieces and serve.

review

this recipe can be found on page 41 of the Hungry Girl Cookbook: 200 under 200. the recipe was codeveloped with Weight Watchers, although i couldnt find it online on the WW site. i made it twice in a week, once for a brunch for company and then again tonight for hubby and i for dinner. it comes together super easy, and i almost always have the ingredients on hand. it will probably become a standby for that reason alone.

sidebar: tonight i had no idea what to make for dinner. when hubby called to let me know he was on the way, i said why dont you just pick up mcd's. immediately when i hung the phone up with him i began to feel guilty. so when he called as he was pulling into the drive thru about 7 minutes from home i said why didnt he just come home instead and i would put together something for dinner. that, people, is progress!!

so with about 10 minutes to have dinner on the table, i threw this together in a hurry. and it was a huge hit. the first time i made it for company i had trouble getting it out of the pan in one piece so it became a scramble, but it was still delicious. the second time i used the newest non-stick pan i had and didnt have trouble at all getting it out of the pan. i did drain a bit of the cooking liquid from the spinach and tomato before adding the eggs because it seemed too liquidy. like my technical cooking terms?! i also love how the top gets all browned under the broiler.

i tend to gravitate towards recipes like this because its more of a method than a recipe - you can use whatever veggies you have on hand and come up with a different combo everytime. score!! and i love that you use real parmesan cheese, not the reduced fat and less flavorful kind. this dish is also really low in points, a great idea for dinner on a day when your point count got away from you. tonight i served it with a fresh spinach salad with strawberries, almonds, mushrooms, gorgonzola and a homemade viniagrette. it got the hubby seal of approval and mine too!