Spinach makes great frittatas. Try serving this one with freshly steamed carrots, cauliflower or broccoli for a colorful presentation.
But washing spinach is a chore, one I do only when I have plenty of time. Otherwise, I buy bags of ready-washed spinach. Then all I have to do is remove any tough stems before using it.
To hold down fat and calories, I use a nonstick spray for cooking. I also use egg substitutes to keep cholesterol in check. This recipe includes a touch of butter to give flavor and a golden brown color to the dish.
Deane’s book “Low Fat Kitchen” includes more than 100 recipes created for this column.