| 9 | 20 | 320 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 15 min | 4 |
| 1 tbsp | Extra virgin olive oil |
| 2 stalk(s) | Green onion (thinly sliced) |
| 1 bag(s) | Baby spinach |
| 3 large | Egg |
| 5 large egg | Egg white |
| 1 tbsp | Extra virgin olive oil |
| 1 cup | Cherry Tomatoes |
| 4 slice | Mozzarella cheese, partially skimmed |
| 4 slice | Whole grain bread (toasted) |
1. Preheat broiler.
2. Heat olive oil in large ovenproof nonstick skillet over medium heat. Cook scallions 1 minute, stirring, or until softened.
3. Transfer scallions to large bowl and set aside. Add spinach, whole eggs, and egg whites to the bowl with the scallions. Beat with fork until well blended.
4. Heat remaining oil in skillet over medium heat. Pour in egg mixture and scatter tomatoes on top. Cover skillet and cook 4 minutes, or until eggs are set around edges.
5. Broil 5" from heat 4 minutes, or until frittata is lightly browned and the center is set. Top with cheese, cover, and let stand 1 minute to melt cheese. Cut into 4 wedges and serve.
| Grain | 0.9 |
| Meat Alternative | 1.1 |
| Milk Alternative | 0.6 |
| Vegetables | 2.6 |
