Light Spinach Frittata with Tomato Salsa

Another breakfast frittata adapted from South Beach Diet, I like this better than Vegetable Quiche. I guess because of the milk added and it has fresh tomato salsa. I used frozen spinach and the left-over egg whites when I made Hollandaise Sauce. I don't have mozzarella cheese, instead I used ordinary low-fat singles, and no cilantro for me!

For Frittata
1 tablespoon extra-virgin olive oil
1 small onion, sliced
2 cloves garlic, minced
2 cups frozen spinach, thawed and drained
2 eggs
2 egg whites
1/3 cup low-fat milk
4 low-fat cheese singles, chopped

For Salsa
1 big tomato
1 scallion, minced
1 clove garlic, minced
1 tablespoon cilantro (optional)
1 tablespoon fresh lime juice
salt and pepper to taste

Preheat the oven at 200.
In a pan, heat oil over medium heat. Add the onion and garlic and cook, stirring until fragrance and tender. Add the spinach, reduce the heat to low.
In a large bowl, beat the eggs and egg whites with the milk until light yellow and frothy. Pour the eggs mixture over the spinach in the pan. Cook for 5 minutes or more, until the egg mixture is cooked on the bottom and almost set on top. Sprinkle with the cheese. Bake in the oven until the eggs are set and the cheese has melted, 5 - 10 minutes.

(I baked it for about 30 minutes, I like the cheese burnt.)

To make the salsa:
In a large bowl, stir together the tomatoes, scallions, garlic, cilantro (if using), lime juice, salt, and pepper. Serve fresh, at room temperature, over the frittata.

Note: You can also serve the frittata with salsa bought from supermarket.

Have a great week ahead!