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Spinach Feta Frittata
This quick and easy Spinach Feta Frittata made with baby spinach, scallions, feta cheese and eggs is a great breakfast to make ahead for the week!
Equipment
- 9-inch oven-safe non-stick skillet or 10-inch
Ingredients
- 4 large whole eggs
- 1 cup egg whites
- 1 teaspoon olive oil
- 1/2 cup red onion (finely chopped)
- 3 medium scallions (chopped, plus more for topping)
- 1 1/2 cups fresh chopped spinach
- 2 ounces crumbled feta (plus optional more for topping)
- 2 tablespoons Parmigiano-Reggiano (grated)
- 1/2 teaspoon kosher salt ( and freshly ground pepper)
- diced grape or cherry tomatoes (optional for topping)
Instructions
- Preheat the oven to 400F.
- In a 9-inch or 10-inch oven-safe non-stick skillet, 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 and egg whites.
- Add salt, black pepper, cheeses, sauteed onions and spinach and mix well.
- Pour the mixture into the skillet and cook until the bottom sets, about 4 to 5 minutes.
- Once the bottom sets transfer to the oven and bake 4 to 5 minutes.
- To serve remove from the oven and transfer to a plate. Cut into 4 wedges.
- Serve topped with fresh tomatoes and scallions.
Nutrition
Serving: 1/4 of frittata, Calories: 170kcal, Carbohydrates: 5g, Protein: 16g, Fat: 9g, Saturated Fat: 3g, Cholesterol: 115mg, Sodium: 340mg, Fiber: 1g
- WW Points: 3