SPINACH AND FETA FRITTATA

1/2 of a 10-ounce package frozen spinach, defrosted
2 scallions, white and green parts, chopped
1 1/2 cups egg substitute
1/4 cup finely crumbled feta cheese
1/4 tsp. freshly ground pepper

Preheat the broiler. Squeeze as much moisture from the spinach as possible, leaving it in tight balls.

Heat an oven-safe medium skillet coated with non-stick cooking spray to medium-high heat. Saute the spinach and scallions, stirring with a wooden spoon until the scallions soften and the spinach is separated and fluffy, about 4 minutes. Turn the cooked greens into a medium-size bowl. Wipe out the pan with a paper towel and set it aside

In a small bowl, beat the egg substitute. Add it to the bowl with the greens. Mix in the cheese and pepper.

Heat a skillet coated with cooking spray over medium-high heat. Pour in the egg mixture. With a spatula, smooth the mixture to make an even layer. Gently, keep lifting up the sides of the frittata and tilting the pan slightly to allow the mixture to flow out to the sides of the pan and set.

When the entire frittata is set and only the center is moist, place the pan under the broiler for 1 minute. Slide the frittata onto a serving plate. Let it sit 2-3 minutes to settle.

Cut into 6 wedges and serve. Or, let the frittata cool to room temperature before cutting and serving.

Each of the six servings contains 87 calories and 4.4 grams of fat
Source: Dana Jacobi for the American Institute for Cancer Research