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Spinach Feta Frittata
4.45
from
9
votes
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.
Total Time:
25
minutes
mins
Yield:
4
servings
Course:
Breakfast, Brunch, Lunch
Cuisine:
American
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:
141
kcal
,
Carbohydrates:
5.5
g
,
Protein:
15.2
g
,
Fat:
6.8
g
,
Saturated Fat:
3
g
,
Cholesterol:
105
mg
,
Sodium:
340
mg
,
Fiber:
2.2
g
,
Sugar:
0.3
g
- WW Points:
3