Light Spinach and Feta Frittata Recipe
Spinach, scallions, feta and eggs make a fabulous breakfast, or for a low carb lunch serve this frittata with a Greek salad on the side.
2 whole eggs
8 large egg whites
1 tsp olive oil
1/2 red onion, finely chopped
3 scallions, chopped
10 oz frozen chopped spinach, thawed
2 oz crumbled feta
2 tbsp Parmigiano-Reggiano, grated
salt and freshly ground pepper
Squeeze all water from spinach.
In a 9 inch non-stick sauté pan, heat olive oil over medium heat.
Add the onion and scallions and cook until soft, about 4 minutes.
Meanwhile in a medium bowl, beat the eggs.
Add salt, pepper, cheeses and spinach and mix well.
Pour the mixture into the skillet and cook until the bottom sets, about 5 minutes.
Hold a large plate over the pan and invert the frittata onto the plate, then slide it back into the pan.
Cook about 5 minutes longer. Serve hot.
Keywords: Light Spinach and Feta Frittata