Spinach and Fontina Frittata | Grapefruit with Rum Raisin Sauce

Prep time: 10 minutes Cook time: 10 minutes

per serving: 270 calories; 21 grams protein; 19 grams total fat; 1 gram fiber; 8 grams saturated fat; 3 grams carbohydrates; 342 mgs cholesterol; 561 mgs sodium; 7 WW points plus

Vegetarian Lower Calorie

Spinach and Fontina Frittata


1 teaspoon garlic, minced

1 tablespoon olive oil

6 large eggs

coarse salt and freshly ground pepper, to taste

4 ounces fontina cheese rind discarded and cheese cut into ?-inch cubes

4 cups fresh spinach


Preheat the broiler.
Add the garlic and oil to a large OVENPROOF skillet over medium heat. Cook for 1-2 minutes or until golden. Add the spinach and cook, stirring frequently, until wilted, 1-2 minutes.
Whisk together the eggs in a medium bowl and add salt and pepper. Pour over the spinach in the skillet and cook, without stirring, over medium heat until set, about 5-6 minutes.
Sprinkle the cheese evenly on top and broil for 2-3 minutes or until the eggs are set and the cheese is melted.

Grapefruit with Rum Raisin Sauce


3 tablespoons sugar

3 tablespoons water

1/4 cup golden raisins

1/4 cup dark rum

3 red, pink or white grapefruits

1 tablespoon sliced almonds toasted


Bring sugar, water and raisins to a boil in a small saucepan, stirring until sugar is dissolved. Remove from heat. Stir in the rum and let cool slightly.
Cut peel from grapefruit, including all white pith, with a sharp knife, and cut sections free from membranes. Put sections in a serving bowl and pour rum raisin syrup over them. Sprinkle with almonds and serve. Note: Omit rum, if desired.