Sheet-Pan Frittata with Veggies & Cheese
Is this a fun and delicious multi-serving egg dish? It is… but it's SO much more! This flattata is great on its own, but you could also pop a slice between toast slices for a breakfast sandwich, or even use it as filling for a morning quesadilla. We love a versatile recipe…
1/4th of recipe: 212 calories, 8.5g total fat (5g sat. fat), 633mg sodium, 10.5g carbs, 2g fiber, 4g sugars, 23g protein
Click for WW PersonalPoints™ value*
Cook: 30 minutes
1 cup chopped bell pepper
1 cup chopped onion
3 cups roughly chopped spinach
1/4 cup light/reduced-fat cream cheese
2 cups (about 16 large) egg whites or fat-free liquid egg substitute
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/4 tsp. salt
1/8 tsp. black pepper
1 cup shredded part-skim mozzarella cheese
Preheat oven to 375 degrees. Spray an 11” x 17” baking sheet with nonstick spray.
Bring a large skillet sprayed with nonstick spray to medium-high heat. Add bell pepper and onion. Cook and stir until softened and lightly browned, about 5 minutes. Add spinach, and cook and stir until just wilted, about 1 minute.
Transfer to a large bowl. Add cream cheese, and stir to coat. Add egg whites/substitute and seasonings, and mix well.
Transfer mixture to the baking sheet. Bake until firm and cooked through, about 18 minutes.
Top with mozzarella. Bake until melted, about 3 minutes.
MAKES 4 SERVINGS
Chew on this:
Happy March 16th, National Artichoke Heart Day! If you haven't made this Spinach Artichoke Chicken Spaghetti Squash yet, now is the perfect time…
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