Spinach & Cheddar Frittata

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1–4 Prep 10 min Cook 10 min Serves 4

This tiny ingredient list is loaded with shorcuts (shredded cheese, prewashed spinach), making it extra easy to drop this frittata into your weekly meal rotation. Did we mention it also reheats well?

Cooking spray 6 large eggs 1 cup chopped baby spinach 2 tbsp finely chopped scallions ¼ tsp salt (or to taste) ⅛ tsp black pepper (or to taste) ½ cup shredded reduced-fat sharp cheddar 1. Preheat the oven to 400°F. In a large bowl, whisk the eggs. Stir in the spinach, scallions, salt, and black pepper.

2. Coat a 12-inch ovenproof nonstick skillet with cooking spray. Heat the skillet over medium. Pour the egg mixture into the skillet and cook until partially set, about 5 minutes.

3. Sprinkle the cheese over the eggs. Place the skillet in the oven. Bake until the cheese softens and the eggs firm up, about 5 minutes. Let stand for 1 minute. Cut the frittata into 8 wedges. Serve warm. Or let cool, then wrap the wedges individually or store in a sealed container and refrigerate.

Per serving (2 wedges) 136 Cal, 9 g Total Fat, 3 g Sat Fat, 372 mg Sod, 1 g Total Carb, 0 g Sugar, 1 g Fib, 13 g Prot.

TEST KITCHEN TIP

Try this recipe with a combinations of greens and cheeses: Arugula and shredded mozzarella or baby kale and pepper Jack cheese would both be delicious.