Spinach and Onion Frittata

A frittata is the perfect meal for leftover veggies. I'm making fresh spinach and onion here, but you can really just throw in any leftovers you want. This delicious egg bake has 10 g of protein for just over 100 calories, and is quick to throw together. Just combine cooked vegetables, eggs, and spices, and bake. Let rest, then slice!

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 375F and dice the onion small, and add the onion and defrosted spinach to a 10” cast iron pan over medium high heat with a spray of oil

Step 2

Add in the hot sauce, garlic, and spices

Step 3

Cook the vegetable mix for a few minutes, until the onions soften slightly

Step 4

Meanwhile, crack the eggs in a large bowl and beat with a whisk. When fully beaten, add in the cottage cheese and mix until fully combined

Step 5

When vegetable mix has reduced and onions are starting to go translucent, remove from the heat and add the salsa. Pour in the egg mixture, and mix with a spatula until the eggs and spinach are fully combined. This will take a few minutes of gentle mixing

Step 6

Bake in the oven for 25-30 minutes., until the center is set and golden around the edges (at least 160F). Let rest for 15 minutes before slicing

Step 7

Let cool on a cookie sheet. Can flash freeze

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