By Paul Scally
Spinach and Onion Frittata
7 steps
Prep:30minCook:30min
Along with my meal prep egg wraps, this is my other way of making multiple days worth of eggs at once. These are made in a very similar way, with a hidden ingredient to add some more protein. Customize this with any vegetables or spices that you desire. Check out the egg wraps below:
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Updated at: Mon, 23 Oct 2023 14:50:27 GMT
Nutrition balance score
Good
Glycemic Index
29
Low
Glycemic Load
3
Low
Nutrition per serving
Calories118.3 kcal (6%)
Total Fat4.2 g (6%)
Carbs10.6 g (4%)
Sugars3 g (3%)
Protein10.5 g (21%)
Sodium576.6 mg (29%)
Fiber2.8 g (10%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
Instructions
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
frozen spinach16 oz
onions2
Step 2
Add in the hot sauce, garlic, and spices
hot sauce60g
minced garlic60g
paprika1 tsp
chili powder1 tsp
garlic powder1 tsp
onion powder1 tsp
black pepper½ tsp
cajun seasoning½ tsp
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
eggs6
nonfat cottage cheese1 cup
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
salsa150g
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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