Squeeze all water from spinach. In a 9 inch non-stick sauté pan,
heat olive oil over medium heat. Add the onion and scallions and
cook until soft, about 4 minutes.
Meanwhile in a medium bowl, beat the eggs. Add salt, pepper,
cheeses and spinach and mix well. Pour the mixture into the
skillet and cook until the bottom sets, about 5 minutes. Hold a
large plate over the pan and invert the frittata onto the plate,
then slide it back into the pan. Cook about 5 minutes longer.
Serve hot. 140 calories per serving
Originally Submitted
11/27/2011
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