January 10, 2011

Greek Pizza Frittata all seasonal

Kid Friendly

Frittatas are for the omelet challenged, no stirring, jiggling or flipping involved. Just heat a frying pan, pour in the eggs, add the bells and whistles and presto you’ve got dinner. If only finding a bathing suit that fit was that easy.

1 tsp (5 mL) extra virgin olive oil

4 omega-3 eggs

¾ tsp (4 mL) dried oregano

1 Tbsp (15 mL) diced fresh basil

1 tsp (5 mL) Dijon mustard

½ tsp (2 mL) cracked pepper

2 cups (500 mL) chopped baby spinach

4 Kalamata olives, diced

½ cup (125 mL) crumbled light Feta cheese,

¼ cup (60 ml) salsa, mild, medium or hot deli style preferable -it has less sodium

2 green onions, chopped

1.      Beat the eggs till fluffy. Beat in oregano, basil, Dijon and pepper.

2.      Heat an 11-inch (28 cm) pan on medium heat; add oil to pan. Pour in egg mixture. Let cook for 2 minutes or until partially set.

3.      Sprinkle the spinach, olives, feta cheese, salsa and green onion over top.

4.      Cover the pan with a lid and reduce heat to low. Cook till eggs are cooked through and cheese has melted, approx. 3-4 minutes.

Makes – 1 – 12-inch (30 cm) frittata

Serves – 4 – ¼ of the frittata per serving

Each serving contains:

140 Calories, 9 g Total Fat, 3 g Sat Fat, 0 g Trans Fat, 400 mg Sodium, 5 g CHO, 1 g Fiber, 10 g Protein

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