2 eggs, well beaten
1/2 c. cooked frozen chopped spinach, squeezed
1/4 c. chopped fresh parsley
1/4 tsp. salt
1/8 tsp. minced fresh garlic
Dash each of pepper & ground nutmeg
1/4 c. chopped scallions

In bowl combine eggs, spinach, parsley, salt, garlic, pepper and nutmeg. Spray Pam in 12 inch non-stick skillet that has a removable or flameproof handle. Add scallions and saute 2 minutes. Pour in egg spinach mixture. Cook over moderately high heat, briskly shaking pan back and forth to prevent sticking. When underside is lightly browned, broil for a few minutes until Frittata is set. Serve with 1 cup tossed salad. Serving = 4 ounces protein, 1 cup vegetable, 1 cup salad.