Florentine Frittata with Bruschetta Toppings

By VegasBartender

Calories: 118 (33% from fat)
Fat (sat 1.2g, mono 1.8g, poly 0.7g)
Protein: 12.2 g
Carb: 7.8g
Fiber: 1.5g
Chol: 143mg
Iron: 1.4mg
Sodium: 328mg
Calc: 131mg

Ingredients

• 1 1/2 c coarsely chopped plum tomato
• 1 Tbsp chopped fresh basil
• 2 tsp balsamic vinegar
• 1 tsp olive oil
• 1/8 tsp crushed red pepper
• 1 garlic clove, minced
• 1/2 tsp salt, divided
• 1 1/2 c (6oz) fat-free ricotta
• 1/4 tsp black pepper
• 4 large eggs
• 4 large egg whites
• Cooking spray
• 1 c chopped red onion
• 1 (8oz) package presliced mushrooms
• 3 c bagged baby spinach leaves

Preparation

Step 1

1) Preheat oven to 350°.

2) Combine first 6 ingredients and 1/4 tsp salt in a small bowl. Set aside.

3) Combine fat-free ricotta, black pepper, remaining 1/4 tsp salt, eggs, and egg whites in a medium bowl.

4) Heat nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion; saute 2 minutes. Add mushrooms; saute 2 minutes. Add spinach; saute 1 minute; Stir in egg mixture. Wrap handle of pan with foil. Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out clean. Top with tomato mixture

Yield: 6 servings (serving size: 1 wedge about 1/4 cup tomato mixture)