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Italian Frittata Florentine (Gluten Free)
Source: Marlisa Brown MS, RD, CDE, CDN Gluten-Free Hassle Free

A gluten free breakfast frittata made with egg substitute, onions and spinach.

Rating:
Prep Time: 15 minutes
Cook Time: 45 minutes
Difficulty: Easy

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 121.9
Total Carbs 8.9 g
Dietary Fiber 1.2 g
Sugars 3.1 g
Total Fat 1.9 g
Saturated Fat 1.1 g
Unsaturated Fat 0.1 g
Potassium 196.0 mg
Protein 17.6 g
Sodium 520.7 mg
Dietary Exchanges
, 1/2 Vegetables , 1 Meat , 1/2 Starch , 1 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients


1 each  cooking spray
1 each  medium onions
0 1/2 cup  fresh baby spinach
2 cup  Egg Whites, Vol-Whip
1 tsp  dijon mustard
2 tbsp  Milk, 2%, with add vitamin A & D
0 1/2 tsp  salt
0 1/4 tsp  black pepper
2 tbsp  brown rice flour
4 oz  low fat shredded swiss cheese
Directions
  1. Preheat oven to 350°F.
  2. Spray a medium skillet with cooking spray and saute onion until light brown, stirring occasionally. Add baby spinach and sauté spinach until wilted and any additional liquid in the pan evaporates.
  3. Spray a 10" casserole pan with cooking spray.
  4. Whisk together egg beaters with dijon mustard, 2% milk, salt and pepper, and pour in casserole dish. Top with spinach mixture. Mix swiss cheese with flour and sprinkle over the top.
  5. Bake for 35-45 minutes until set through, cut into quarters and serve.

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