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Spinach and Mozzarella Frittata
Add a glass of freshly squeezed orange juice and you've got a breakfast made for a queen.

1 tablespoon extra virgin olive oil
1/2 cup diced onion
1 clove garlic, minced
1 cup 2% shredded mozzarella cheese, divided
3 eggs
3 egg whites
2 tablespoons 1% milk
1/4 teaspoon black pepper

1/4 teaspoon white pepper
1 (packed) cup chopped baby spinach, with stems removed
1 Roma tomato, diced
Salt to taste

In a small skillet, add oil and sauté onion and garlic on medium heat until tender, about 10 minutes.

Lightly spray the inside of the slow cooker with nonstick cooking spray.  In a large bowl, combine sautéed onion and garlic, 3/4 cup mozzarella cheese, and remaining ingredients; whisk to combine, and pour into slow cooker.  Sprinkle remaining 1/4 cup cheese on top of egg mixture.  Cover, and cook on LOW for 1–1 1/2 hours, or until eggs are set and a knife inserted in the center comes out clean.


Nutritional Data
Data does not include added salt. 
Serving Size: 1/2 cup
Calories: 74; Total Fat: 3g; Saturated Fat: 1g; Trans Fat: 0g; Cholesterol: 54mg; Sodium: 202mg; Carbohydrates: 3g; Dietary Fiber: 1g; Sugars: 1g; Protein: 10g




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