Light Spinach Frittata with Fresh Tomato Salsa

We are one week into the the New Year, and that means cleaner eating and losing the holiday pounds! (For me at least!)

This recipe is one that I have made many times to help me lose the water weight and bloat of junk food eating over the holidays. (As I write this I am already 6.1 pounds down from what I weighed in on 1/1/23!) It’s a tasty and zero punishment way to say hello to the New Year!

Light Spinach Frittata with Fresh Tomato Salsa

For the Frittata:

1 tablespoon extra virgin olive oil

1 small onion, minced

2 cloves garlic, minced

1 package of (10 oz) of frozen spinach and Swiss chard, thawed and well drained

4 large eggs

⅓ cup milk

½ cup mozzarella cheese

For the Salsa:

4 plum tomatoes, seeded and chopped

1 jalapeno, minced

2 scallions, minced

1 clove garlic, minced

2 tablespoons minced fresh cilantro

1 tablespoon fresh lime juice

¼ teaspoon salt

⅛ teaspoon freshly ground black pepper

To make the frittata:

Preheat the oven to 350 degrees. 

Heat the oil in a nonstick oven safe skillet over medium heat (I like to use our 100+ year old cast iron skillet we inherited from my Gramma Ree!). 

Add the onion and garlic and cook, stirring, for 3 minutes of until tender. 

Stir in the spinach and swiss chard. Reduce heat to low.

In a large bowl, beat the eggs with the milk until yellow and frothy. 

Pour the egg mixture over the spinach in the skillet. Cook for 5-7 minutes, until the egg mixture is cooked on the bottom and almost set on the top.

Sprinkle with the cheese. Bake in the oven until the eggs are set and the cheese has melted, about 5-10 minutes.

To make the salsa:

In a large bowl, stir together the tomatoes, jalapenos, scallions, garlic, cilantro, lime juice, salt and pepper.

Serve fresh, at room temperature, over the frittata.

You can also serve the frittata with commercial jarred salsa!

Do you have any go-to recipes to ring in the New Year with clean eating? Or go-to slim down meals? Let me know!