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Ingredientes
- 1 x 16-oz container nonfat cottage cheese
- 4 ounce feta cheese, crumbled
- 2 Tbsp. flour
- 1/2 c. egg white substitute or possibly 4 egg whites
- 3 x 10-oz pkgs. frzn spinach, thawed and well-liquid removed
- 1/4 c. dry, chopped onion
- 2 Tbsp. lemon juice
- 2 Tbsp. dry dill Black pepper to taste Lemon wedges for garnish
Direcciones
- Preheat oven to 350F. In a food processor, combine nonfat cottage cheese, feta cheese and flour till smooth.
- Add in egg whites, liquid removed spinach, onion, lemon juice, dill and pepper to taste and combine well.
- Spray a 9-inch round or possibly square baking dish with nonstick cooking spray. Pour in spinach mix and bake 40 to 45 min or possibly till knife inserted in the center comes out clean. Cold 10 min before cutting. Garnish with lemon, if you like.
- Savor the flavors of Greece with this simple recipe. Serve as an entree with pilaf or possibly pasta and stuff leftover frittata into a pita with lettuce, tomato and mustard for a fast lunch. Or possibly, slice off the top of a round loaf of peasant bread (one which's larger around than your frittata baking dish), hollow out the loaf leaving 12 inch bread all around, then slide in the whole baked frittata. Replace the top crust and serve wedges of the stuffed bread for an elegant Sunday brunch. Any leftover frittata freezes well.
- Prep Time: 20 min
- Cooking Time: 40 to 45 min
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 230g | |
| Recipe makes 6 servings | |
| Calories 151 | |
| Calories from Fat 41 | 27% |
| Total Fat 4.71g | 6% |
| Saturated Fat 3.02g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 22mg | 7% |
| Sodium 575mg | 24% |
| Potassium 736mg | 21% |
| Total Carbs 12.66g | 3% |
| Dietary Fiber 2.4g | 8% |
| Sugars 3.13g | 2% |
| Protein 15.99g | 26% |
