This filling frittata is great served with a green salad and a vinegrette for brunch.
- 10 Omega 3 eggs
- 1 cup ricotta cheese
- 1 tbsp fresh herbs, chopped
- 1 tbsp olive oil
- 1 medium onion, chopped
- 1 clove garlic, minced
- 2 cups of raw spinach
Preheat the oven to 350° F.
Saute the onion and garlic in olive oil in a non-stick, oven safe pan.
Add spinach and saute until the spinach wilts.
Mix the eggs, ricotta cheese and fresh herbs together.
Add the egg mixture to the pan.
Finish cooking the frittata in the oven (approximately 10 minutes or until the top sets completely).
- Calories: 220 KCal
- Protein: 16 g
- Carbohydrates: 6 g
- Fibre: .7 g
- Total Fat: 15 g
- Sodium: 174 mg
- Phosphorus: 203 mg
- Potassium: 255 mg
Servings per recipe: 6
Serving size: 1/6th of the frittata
What is one exchange?
- 1 Protein Choice = 1oz of meat or 7g of dietary protein
- 1 Starch Choice = about 15g of carbohydrates
- 1 Fruit or Vegetable Choice = ½ cup
- 1 Milk Choice = ½ cup