Ingredients
1 1/2 cups baby spinach [13.4 g]
2 eggs plus 2 egg whites, whisked together
1/3 cup part-skim ricotta cheese [67g]
2 cups romaine lettuce [126 g]
2 tablespoons pine nuts
2 tablespoons low-fat Italian dressing
Dash of salt and pepper
Cooking spray
Directions
Spray skillet with cooking spray and sauté spinach for 2 minutes, until wilted.
Stir in eggs, ricotta, and salt and pepper.
Cook over medium heat without stirring for 4 minutes; then flip frittata and cook for an additional 2 minutes.
Serve with lettuce tossed with pine nuts and dressing.
Nutrition facts per serving:
Calories492
Total Fat (g)35
Saturated Fat (g)9
Carbohydrate (g)15
Fiber (g)4
http://www.fitnessmagazine.com/recipe/salads
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