Spinach and Artichoke Frittata
Low-Fat Vegetable Frittata
Asparagus Frittata With Red Bell Pepper and Feta
Crabmeat Frittata
Two Pepper-Olive Frittata
Artichoke and Potato Frittata
Ham, Potato and Cheddar Frittata




Spinach and Artichoke Frittata

16-ounce package frozen chopped spinach, thawed
9-ounce box frozen artichoke hearts, thawed
2 tablespoons olive oil
1 1/2 cups chopped onion
1 teaspoon minced garlic
7-ounce can mushroom stems and pieces, drained well
3/4 teaspoon salt
1 1/4 teaspoons coarsely ground black pepper
1/8 teaspoon cayenne pepper, or to taste
8 eggs
2/3 cup fat-free evaporated milk
1 cup shredded fat-free mozzarella cheese
1 jar ready-made salsa of choice

Preheat oven to 350 F.
Cook spinach in microwave according to package directions. Allow it
to cool, then squeeze dry. Cook artichoke hearts in microwave
according to package directions, drain well and chop.
Heat olive oil in a nonstick 10- or 12-inch skillet over medium heat.
Add the onion and garlic and saute until the onion is tender. Add the
mushrooms and saute just until mushrooms are heated, about 1 minute.
Add spinach and artichoke hearts to skillet. Sprinkle with salt,
black pepper and cayenne; stir to combine vegetables and mix in
seasonings well.

In a large bowl, whisk the eggs with the milk until light yellow.
Pour egg mixture over the spinach mixture in the skillet. Do not
stir. Cook over medium heat about 7 to 10 minutes, until the eggs are
cooked and golden brown on the bottom, and the top is nearly set.
Sprinkle mozzarella over top of frittata.
Bake in the oven until the eggs are set in the center, the cheese is
melted and the top is light brown, about 10 to 15 minutes. Cut into
wedges and serve with prepared salsa.

Makes 4 to 6 servings.

(Recipe from "The South Beach Diet" by Arthur Agatston,)


Low-Fat Vegetable Frittata

Nonstick vegetable cooking spray
1 medium onion, diced
1 medium red bell pepper, diced
1 medium green bell pepper, diced
1 medium zucchini (about 8 ounces), diced
1 teaspoon sugar
3/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1/4 cup water
4 tablespoons finely chopped fresh basil
6 large egg whites
2 large eggs
2 ounces (1/2 cup) feta cheese, crumbled

Preheat oven to 375 F.

Spray nonstick 12-inch skillet with cooking spray. Add onion; cook
over medium-high heat until golden. Add peppers, zucchini, sugar,
salt and pepper; cook, stirring frequently, until tender-crisp.

Stir in 1=C51/44 cup water; heat to boiling. Reduce heat to low; cover and
simmer 10 minutes, or until tender. Remove from heat; stir in 3
tablespoons basil.

In a medium bowl, with wire whisk or fork, beat egg whites, eggs, 1=C51/44
cup feta and remaining 1 tablespoon basil.

Spray 10-inch oven-safe skillet with cooking spray; add egg mixture
and cook over medium-high heat 1 to 2 minutes, until it begins to
set. Remove from heat. With slotted spoon, spoon vegetable mixture
over egg mixture; sprinkle with remaining feta.