Spinach and Tomato Frittata with Whole Wheat Toast

A simple and satisfying frittata filled with fresh spinach and tomatoes, served with whole wheat toast for a light dinner.

Ingredients

• 6 large Eggs
• 0.5 lb Spinach
• 1 medium Tomatoes
• 1/4 cup Skim Milk
• 1/2 tsp Dried Basil
• 3 slices Whole Wheat Bread
• 1 tbsp Olive Oil
• 2 tbsp grated (optional) Parmesan Cheese

Instructions

1. Preheat oven to 350°F (175°C).
2. Whisk eggs with skim milk, salt, pepper and dried basil.
3. Heat olive oil in an oven-safe skillet. Sauté diced tomatoes until softened.
4. Add spinach and cook until wilted.
5. Pour egg mixture over vegetables in the skillet. Sprinkle with Parmesan cheese, if using.
6. Bake for 20-25 minutes, or until frittata is set and lightly golden. A knife inserted near the center should come out clean.
7. Toast whole wheat bread and serve warm with frittata.

Cuisine: Italian

Suitability: low fat

Prep Time: 15 mins

Cook Time: 30 mins

Serving Size: 3

Meal Type: dinner