Good Morning America Recipes

Diane Henderiks' Veggie and Cheese Fritatta

Just in Time for Breakfast or Brunch

Veggie and Cheese Frittata
Difficulty: Easy
Cook Time: min

Before you start, hit the grocery store:

3 3/4lb skinless, boneless chicken breast

14 large tomatoes

2 whole ripe pineapples or 3 – 14oz cans of juice-packed pineapple chunks

1 1/2dozen eggs

17 ounces fresh baby spinach

10ounces lowfat cheddar cheese in block or 2 1/2cups shredded

1pound whole wheat penne pasta

Pantry items

Black pepper


Chicken or vegetable broth; low sodium

Dijon mustard



Herbs; fresh or dried

Olive oil

Red wine vinegar

Soy sauce; low sodium


  • 1T olive oil
  • 2C baby spinach
  • 1C diced tomatoes
  • 1 clove garlic; minced
  • 2 whole eggs plus 6 egg whites
  • 3/4C shredded low fat cheddar cheese
  • Salt and freshly ground pepper to taste
  • 2 large tomatoes sliced
  • Cooking Directions

    Place oven grate about 8 inches from broiler and preheat oven to 375°. Heat 1t olive oil in large oven safe skillet over medium heat. Add spinach, tomatoes and garlic and saute 4 minutes until spinach wilts. In a large bowl, whisk the eggs and egg whites. Stir in spinach mixture and cheese and season with salt and pepper.

    Heat remaining 2t oil in the same pan. Add egg mixture, reduce heat to low and shake the pan to level ingredients. Place pan in oven and bake for 10 minutes until the eggs are just set. Turn oven up to broil, place pan on rack under broiler for 2 minutes until just browned. Remove from heat, slice into 4 pieces and serve with sliced tomatoes and freshly ground black pepper.

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    Recipe Summary

    Main Ingredients: egg whites, cheddar cheese, spinach

    Course: Brunch, Breakfast

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