Breakfast for Dinner: Egg White and Spinach Tomato Frittata

State fruit - Tomato

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I love having breakfast for dinner, reminds me of  my childhood when it was Dad’s turn to cook and he made waffles and eggs! 🙂

Egg White and Spinach Tomato Frittata

8 egg whites

1 bag of baby spinach cleaned and dryed

1 tomato sliced thin

1/3 cup fat free creamer

1 1/2 cups of reduced fat shredded mozzerella  cheese

salt and pepper

2 tbsp olive oil

( optional: leeks cleaned sliced and diced, green parts only)

Pre heat oven to 375. Beat egg whites and cream together, set aside. In a large oven safe pan, place on stove top and heat EVOO on medium high. (add the leeks here) Add spinach and just stir around for about 3 min, until slightly wilted. Season with salt and pepper. Add egg white mixture, and incorporate spinach into egg whites and then let it sit on stove top till the edges begin to stiffen and the center begins to form. Top with slices of tomato covering the egg whites and sprinkle with the cheese. Place pan on center rack in oven and cook 10 minutes, or until center rises and stiff. And cheese melted 🙂


**You can use fingerling potatoes as a base in pan. Slice thin and place in pan in one layer covering the bottom with EVOO. Cook for ten minutes. You’ll have to cook the spinach separate and then add to the pan after the egg mixture added to the pan and follow the rest of the steps. So yummy!


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2 CommentsLeave a comment

  1. Great information… I really love this recipe…

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