Ingredients
1/2 cup chopped onion4 garlic cloves, minced1 package (10 ounces) fresh spinach, coarsely chopped2 cups egg substitute1-1/2 cups shredded part-skim mozzarella cheese1 cup crumbled blue cheese2 plum tomatoes, diced1/4 cup chopped walnutsSALAD:2 cups coarsely chopped fresh spinach2 plum tomatoes, diced1 teaspoon rice vinegar1/2 teaspoon olive oil1/4 teaspoon garlic salt
Preparation
In a large nonstick skillet coated with cooking spray, cook onion over medium heat for 3 minutes or until tender. Add garlic; cook 1 minute longer. 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 in the center comes out clean. Combine the salad ingredients; serve with frittata.
