Spinach Feta Frittata

This quick and delicious casserole makes a wonderful dish for brunch. The egg substitute retains all the taste without the cholesterol. Serve with fresh fruit and salad for a complete, healthy meal.

Ingredients:

• 1-1/2 cups cholesterol-free egg substitute
• 1/3 cup evaporated skimmed milk
• 1 package (10-ounces) frozen chopped spinach, thawed and squeezed dry
• ½ cup finely chopped green onions
• 1-1/2 teaspoons dried oregano or basil leaves
• ¼ teaspoon salt
• 1/8 teaspoon black pepper
• 2 cups cooked spaghetti noodles (4 ounces uncooked)
• 4 ounces crumbled sun-dried tomato and basil or plain feta cheese
• Nonstick cooking spray
• Diced red bell pepper (optional)

Directions:

1. Preheat broiler.
2. Combine egg substitute and milk in medium bowl; whisk together until well blended. Stir in spinach, green onions, oregano, salt and black pepper. Stir in noodles and feta.
3. Spray 10-inch cast iron or ovenproof skillet with cooking spray. Heat over medium heat. Add egg mixture and cook 5 minutes or until nearly cooked through, stirring occasionally.
4. Place skillet under broiler 3 to 5 minutes or until just beginning to lightly brown and set. Remove from broiler. Cut into 4 wedges. Top each wedge with diced bell pepper, if desired. Makes 4 servings.

Nutrition per Serving:

(Serving size = 1 frittata wedge (without diced bell pepper))

• Calories = 254
• Total fat = 7 g
• Saturated fat = 5 g
• Cholesterol = 21 mg
• Carbohydrate = 26 g
• Fiber = 4 g
• Protein = 20 g
• Sodium = 762 mg

Dietary Exchanges:

• Starch = 1
• Meat = 2 ½
• Vegetable = 2

Source: www.diabeticcooking.com