Light Spinach and Feta Frittata

Spinach, scallions feta and eggs make a fabulous breakfast or a low carb lunch 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-flavoured, nutty taste. Inferior versions of parmesan can have a bitter taste.

Light Spinach and Feta Frittata
Gina’s Weight Watcher Recipes
Servings: 4 servings • Serving Size: 1/4 of frittata • Points +: 4 pts • Smart Points: 4
Calories: 140.6 • Fat: 6.8 • Carbs: 5.5 • Fiber: 2.2 g • Sugar: 0.3 g • Protein 15.2

  • 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.