Tomato and Spinach Frittata with Havarti Cheese

You can never have too many main course recipes, so give Tomato and Spinach Frittata with Havarti Cheese a try. For $2.38 per serving, this recipe covers 32% of your daily requirements of vitamins and minerals. This recipe makes 1 servings with 586 calories, 37g of protein, and 46g of fat each. 10 people have tried and liked this recipe. It is a good option if you're following a gluten free, primal, and ketogenic diet. A mixture of eggs, havarti cheese, tomato, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes approximately 45 minutes. It is brought to you by Premeditated Left Over. With a spoonacular score of 77%, this dish is solid. If you like this recipe, take a look at these similar recipes: Havarti Spinach Mac and Cheese, Spinach and Tomato Frittata, and Spinach, Tomato & Feta Frittata.

Servings: 1

 

Ingredients:

3 large eggs - whites only

2 oz Havarti cheese

olive oil

¼ medium red onion

salt and pepper to taste

½ cup fresh spinach

½ medium tomato

Equipment:

frying pan

whisk

bowl

Cooking instruction summary:

Coarsely chop the fresh spinach.Finely dice the red onion.Dice the tomato into " pieces.Cut the Havarti cheese into thick slices.In a medium bowl whisk the egg whites.Coat a small skillet with olive oil and bring to temperature over medium heat.Pour the egg whites into the preheated skillet and let them begin to cook.Top the partially cooked egg whites with the spinach, onion, tomato, and cheese. Sprinkle with salt and pepper.Cover the pan and let the frittata cook until the cheese is melted.Remove from heat and transfer to plate. Serve warm!

 

Step by step:


1. Coarsely chop the fresh spinach.Finely dice the red onion.Dice the tomato into " pieces.

2. Cut the Havarti cheese into thick slices.In a medium bowl whisk the egg whites.Coat a small skillet with olive oil and bring to temperature over medium heat.

3. Pour the egg whites into the preheated skillet and let them begin to cook.Top the partially cooked egg whites with the spinach, onion, tomato, and cheese. Sprinkle with salt and pepper.Cover the pan and let the frittata cook until the cheese is melted.

4. Remove from heat and transfer to plate.

5. Serve warm!


Nutrition Information:

Quickview
557k Calories
34g Protein
43g Total Fat
7g Carbs
24% Health Score
Limit These
Calories
557k
28%

Fat
43g
67%

  Saturated Fat
16g
103%

Carbohydrates
7g
2%

  Sugar
3g
4%

Cholesterol
607mg
203%

Sodium
851mg
37%

Get Enough Of These
Protein
34g
68%

Vitamin K
86µg
82%

Selenium
51µg
73%

Vitamin A
3179IU
64%

Phosphorus
627mg
63%

Vitamin B2
0.92mg
54%

Calcium
455mg
46%

Folate
148µg
37%

Vitamin B12
2µg
35%

Vitamin E
4mg
31%

Zinc
4mg
30%

Vitamin B5
2mg
26%

Vitamin D
3µg
21%

Vitamin B6
0.42mg
21%

Iron
3mg
19%

Vitamin C
14mg
18%

Manganese
0.32mg
16%

Potassium
514mg
15%

Magnesium
54mg
14%

Copper
0.22mg
11%

Vitamin B1
0.14mg
9%

Fiber
1g
6%

Vitamin B3
0.68mg
3%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Latin Chicken and Rice Pot
Pumpkin French Toast
Salisbury Steaks With Gravy
Parmesan Zucchini and Corn
Vietnamese Banh Mi Sandwich
Spinach Almond Crostini
Seasoned Green Beans
Creamed spinach grilled cheese sandwich
Three Cheese and Chicken Stuffed Shells
Chocolate Raspberry Cupcakes
Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

Popular Recipes
{Whole Wheat} Gingerbread Biscotti

Everyday Maven

Eggnog Sweet Potato Casserole

Taste of Home

Lemon Ricotta Pancakes

Cooking Classy

Spinach and White Bean Soup

Damn Delicious

Chipotle Chili is the BEST Ever

Creative Culinary