Light Spinach and Feta Frittata

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.

To make this low fat frittata I’ve replaced most of the eggs with egg whites. For convenience I usually buy Trader Joe’s cage free liquid egg whites, but you can use Egg Beaters or separate them yourself if you prefer. When buying parmesan cheese, I like to buy Parmigiano-Reggiano, it has a sharp, strong-flavored, nutty taste. Inferior versions of parmesan can have a bitter taste.

Light Spinach and Feta Frittata

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.

Ingredients:

  • 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

Directions:

  1. Squeeze all water from spinach.
  2. In a 9 inch non-stick sauté pan, heat olive oil over medium heat.
  3. Add the onion and scallions and cook until soft, about 4 minutes.
  4. Meanwhile in a medium bowl, beat the eggs.
  5. Add salt, pepper, cheeses and spinach and mix well.
  6. Pour the mixture into the skillet and cook until the bottom sets, about 5 minutes.
  7. Hold a large plate over the pan and invert the frittata onto the plate, then slide it back into the pan.
  8. Cook about 5 minutes longer. Serve hot.

Nutrition Information

Yield: 4 servings, Serving Size: 1/4 of frittata

  • Amount Per Serving:
  • Smart Points: 4
  • Points +: 4
  • Calories: 141
  • Total Fat: 6.8g
  • Saturated Fat: g
  • Cholesterol: mg
  • Sodium: mg
  • Carbohydrates: 5.5g
  • Fiber: 2.2g
  • Sugar: 0.3g
  • Protein: 15.2g