Spinach Feta Frittata

Spinach, scallions, feta and eggs make a fabulous, light breakfast frittata or for a low carb lunch serve this frittata with a Greek salad on the side.

Spinach, scallions, feta and eggs make a fabulous, light breakfast frittata or for a low carb lunch serve this frittata with a Greek salad on the side.Spinach Feta Frittata

Other frittata recipes I love are Light Swiss Chard FrittataMushroom Shallot Frittata and Caramelized Onion, Zucchini and Red Pepper Frittata.

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.

More Frittata Recipes You Might Enjoy:

Spinach, scallions, feta and eggs make a fabulous, light breakfast frittata or for a low carb lunch serve this frittata with a Greek salad on the side.
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Spinach Feta Frittata

2
Freestyle Points
141
Calories
Total Time: 25 mins
Yield: 4 servings
COURSE: Breakfast, Brunch, Lunch
CUISINE: American
Spinach, scallions, feta and eggs make a fabulous, light breakfast frittata 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

Instructions

  • 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.

Nutrition

Serving: 1/4 of frittata, Calories: 141kcal, Carbohydrates: 5.5g, Protein: 15.2g, Fat: 6.8g, Saturated Fat: 3g, Polyunsaturated Fat: 0g, Monounsaturated Fat: 0g, Trans Fat: 0g, Cholesterol: 105mg, Sodium: 340mg, Potassium: 0mg, Fiber: 2.2g, Sugar: 0.3g, Vitamin A: 0%, Vitamin C: 0%, Calcium: 0%, Iron: 0%
Freestyle Points: 2
Points +: 4