Florentine Frittata with Bruschetta Toppings

"I came up with this recipe as a high-protein vegetarian dish." --Kimberly Lindstrom, Shoreline, WA

Yield: 6 servings (serving size: 1 wedge and about 1/4 cup tomato mixture)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 118
  • Calories from fat: 33%
  • Fat: 4.3g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 1.8g
  • Polyunsaturated fat: 0.7g
  • Protein: 12.2g
  • Carbohydrate: 7.8g
  • Fiber: 1.5g
  • Cholesterol: 143mg
  • Iron: 1.4mg
  • Sodium: 328mg
  • Calcium: 131mg


  • 1 1/2 cups coarsely chopped plum tomato
  • 1 tablespoon chopped fresh basil
  • 2 teaspoons balsamic vinegar
  • 1 teaspoon olive oil
  • 1/8 teaspoon crushed red pepper
  • 1 garlic clove, minced
  • 1/2 teaspoon salt, divided
  • 1 1/2 cups (6 ounces) fat-free ricotta
  • 1/4 teaspoon black pepper
  • 4 large eggs
  • 4 large egg whites
  • Cooking spray
  • 1 cup chopped red onion
  • 1 (8-ounce) package presliced mushrooms
  • 3 cups bagged baby spinach leaves


  1. Preheat oven to 350°.
  2. Combine first 6 ingredients and 1/4 teaspoon salt in a small bowl. Set aside.
  3. Combine fat-free ricotta, black pepper, remaining 1/4 teaspoon salt, eggs, and egg whites in a medium bowl.
  4. Heat nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion; sauté 2 minutes. Add mushrooms; sauté 2 minutes. Add spinach; sauté 1 minute. Stir in egg mixture. Wrap handle of pan with foil. Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out clean. Top with tomato mixture.
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