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Florentine Egg Beater Frittata

Florentine Egg Beater Frittata

Rating: 4 of 5
Difficulty: 2 of 5
Healthy Scale: 5 of 5

1 15 oz Egg Beaters Florentine
1/2 c fresh spinach
1/4 c chopped scallions (or onions)
1/4 c chopped cherry tomatoes
1/4 c chopped asparagus
1/4 c chopped red, yellow, orange, or green peppers
1/4 c chopped mushrooms
1/4 c chopped chicken (or meat of your choice)
1 tsp salt, or to taste
1/2 tsp pepper, or to taste
1/2 tsp minced garlic

1. Preheat the oven to 400 degrees.
1. Saute Spinach in 12 inch oven safe pan over medium heat until just wilted.
2. Remove Spinach from pan and use paper towel to dry spinach.
3. Saute scallions, asparagus, mushrooms, sweet peppers, garlic, and chicken until vegetables are cooked through about 4 minutes.
4. Combine Egg Beaters Florentine, Salt, and Pepper in a bowl.
5. Spread out the vegetables evenly in the pan and pour the Egg Beater mixture over them. Cook for about 3 minutes.
6. Add the Cherry Tomatoes evenly to the egg mixture.
7. Bake Frittata in oven for 10-14 minutes or until egg mixture is set.
8. Serve with freshly cut fruit.

Prep Time: 15 Minutes
Cook Time: 20 Minutes
Ready In: 35 Minutes
Servings: 4