SPINACH AND GINGER FRITATTA

(from kylerhea’s recipe box)

This light, low-carbohydrate breakfast or lunch dish combines two of Dr Weil’s favorite ingredients – greens and fresh ginger. Baby spinach or other baby greens work great in this recipe.

Source: Dr. Weil

Cook time: 10 minutes
Serves 1 people

Categories: ENTREE, VEGETARIAN

Ingredients

  • 1 cup spinach leaves (or other greens) torn
  • 1 egg
  • 1 egg white
  • 1 tsp fresh grated ginger root
  • 1 tsp Italian or other seasoning mix
  • 1 tbsp salsa

Directions

  1. Tear up the spinach leaves and steam very briefly. (Put the torn leaves in a small saucepan with 1/4 cup of boiling water, cover the saucepan, turn off the heat and allow to steam for about 3-5 minutes. Baby spinach leaves take just 3 minutes.) Fold into the beaten eggs with the grated ginger, salsa and seasoning. Cook on a non-stick pan sprayed with cooking spray, turning as needed until the eggs are set.

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