Greek Frittata

Green spinach adds color and nutritional value to this easy main dish. Serve it for a special brunch, or any day for dinner, with a side of grilled tomatoes and a small salad.


NUTRITIONAL INFORMATION:
PER SERVING

Calories 178
Fat 12 g (Satfat 4 g;
Monofat 4.5 g; Polyfat 1.4 g)
Protein 15.7 g
Carbohydrate 2.2 g
Fiber 0.6 g
Cholesterol 326 mg
Iron 1.7 mg
Sodium 438 mg
Calcium 86 mg


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INGREDIENTS

2 teaspoons olive oil
¾ cup packed baby spinach
2 green onions
4 large egg whites
6 large eggs
⅓ cup (1.3 ounces) crumbled feta cheese with basil and sun-dried tomatoes
2 teaspoons salt-free Greek seasoning
¼ teaspoon salt


PREPARATION

1. Preheat broiler.
2. Heat oil in a 10-inch ovenproof skillet over medium heat.
3. Whisk together egg whites, eggs, cheese, Greek seasoning, and salt in a large bowl.
4. Coarsely chop spinach and finely chop onions. Add spinach and onions to egg mixture, stirring well.
5. Pour egg mixture into heated pan and cook until edges begin to set, about 2 minutes. Gently lift edge of egg mixture while tilting the pan to allow uncooked egg mixture to come in contact with pan. Cook 2 minutes more or until egg mixture is almost set.
6. Place pan under broiler for 2 to 3 minutes or until the center is set. Transfer the frittata to a serving platter immediately and cut into 4 wedges.

Serves 4, 1 wedge each







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