* 6 Servings
* Prep: 30 min. Bake: 30 min.

Ingredients

* 1/2 cup chopped onion
* 4 garlic cloves, minced
* 1 package (10 ounces) fresh spinach, coarsely chopped
* 2 cups egg substitute
* 1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese
* 1 cup (4 ounces) crumbled blue cheese
* 2 plum tomatoes, diced
* 1/4 cup chopped walnuts
*

SALAD:
* 2 cups coarsely chopped fresh spinach
* 2 plum tomatoes, diced
* 1 teaspoon rice vinegar
* 1/2 teaspoon Crisco® Pure Olive Oil
* 1/4 teaspoon garlic salt

Directions

* In a large nonstick skillet coated with cooking spray, cook onion and garlic over medium heat for 3 minutes or until tender. Remove from the skillet. Add spinach to skillet in batches, cooking for 1 minute or until wilted. Remove from the heat.
* In a large bowl, beat the egg substitute until frothy. Stir in the onion mixture, spinach, mozzarella, blue cheese, tomatoes and nuts. Place in a 10-in. ovenproof skillet coated with cooking spray.
* Bake, uncovered, at 400° for 30-35 minutes or until a knife inserted near the center comes out clean. Combine the salad ingredients; serve with frittata. Yield: 6 servings.

Nutritional Analysis: One serving (1 piece with 1/3 cup salad) equals 244 calories, 14 g fat (7 g saturated fat), 33 mg cholesterol, 689 mg sodium, 9 g carbohydrate, 3 g fiber, 22 g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1 fat.

---

Tell Us what You Think: