Spinach Frittata with Salsa

35th Anniversary Cookbook

Who: Our Redeemer Lutheran Church
Cost: $15 includes shipping
Details: Hard-backed, ring bound with stand
Pages of recipes: 148
Send checks to: Yvonne Richert, ORL Cookbook,
708 Horizon Dr., Marion, IL 62959 or call 618-751-0052.

Spinach Frittata with Salsa

Course Breakfast
Servings 4


  • 2 T. olive oil
  • 1 sm. onion diced
  • 2 cloves garlic diced
  • 2 eggs
  • 1/3 c. sour cream
  • 1 – 10 oz. pkg. frozen chopped spinach thawed and well drained
  • 1 c. Egg Beaters Southwestern-style
  • 1 c. shredded mozzarella cheese
  • Salsa


  • Heat oil in nonstick skillet over medium heat and add onions and garlic; cook until tender and stir in the spinach.
  • Reduce heat to medium low for 3-5 minutes.
  • In large bowl, beat the eggs, Egg Beaters and sour cream until frothy.
  • Pour over spinach and mix well; cook until egg mixture is cooked on bottom and almost set on top. Sprinkle with cheese.
  • Place in oven to broil on low until cheese melts.
  • Remove from oven, cut into wedges and serve with salsa on the side.