Florentine Frittata with Caprese Topping

[Guest guest]

This was absolutely delicious!

 

1 1/2 cups coarsely chopped plum tomato

1 tablespoon chopped fresh basil

2 teaspoons balsamic vinegar

1 teaspoon olive oil

1 garlic clove, minced

1/2 cup 2% Italian four cheese blend, divided

6 ounces fat-free ricotta

1/4 teaspoon black pepper

1 1/2 cups egg substitute, or

(4 large eggs

4 large egg whites)

Cooking spray

1 cup chopped red onion

1 (8-ounce) package presliced mushrooms

3 cups bagged baby spinach leaves

 

Preheat oven to 350°.

 

Combine first 6 ingredients in a small bowl. Set aside.

 

Combine 1/4 cup four cheese blend, fat-free ricotta, black pepper, eggs, and egg

whites in a medium bowl.

 

Heat nonstick skillet over medium-high heat. Coat pan with cooking spray. Add

onion; sauté 3 minutes. Add mushrooms; sauté 2 minutes. Add spinach; sauté 2

minute. Stir in egg mixture. Wrap handle of pan with foil. Bake at 350° for 25

minutes or until a wooden pick inserted in center comes out clean. Turn oven

off. Top with tomato mixture, sprinkle with remaining 1/4 cup cheese, place

back in oven for 10 minutes allowing the caprese to warm and cheese to melt.

Serves 6.

 

Adapted from a recipe in Cooking Light.

Karen