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Mediterranean-Style Frittata

Photo: Oxmoor House
Prep time 8 mins
Cook time 6 mins
Yield 4 servings (serving size: 1 wedge)
The deep green of the spinach in the frittata and the bright red of the Herb-Crusted Broiled Tomatoes create a vibrant combination for a vitamin-packed brunch. To speed up prep time, prepare the tomatoes while the frittata broils.Prep: 8 minutes; Cook: 6 minutes

Ingredients

  • 2 teaspoons olive oil
  • 3/4 cup packed baby spinach
  • 2 green onions
  • 4 large egg whites
  • 6 large eggs
  • 1/3 cup (1.3 ounces) crumbled feta cheese with basil and sun-dried tomatoes
  • 2 teaspoons salt-free Greek seasoning (such as Cavender's)
  • 1/4 teaspoon salt

Nutrition Information

  • calories 178
  • caloriesfromfat 62 %
  • 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

How to Make It

  1. Preheat broiler.

  2. Heat oil in a 10-inch ovenproof skillet over medium heat. While oil heats, coarsely chop spinach and finely chop onions. Combine egg whites, eggs, cheese, Greek seasoning, and salt in a large bowl; stir well with a whisk. Add spinach and onions, stirring well.

  3. Add egg mixture to pan; cook until edges begin to set, about 2 minutes. Gently lift edge of egg mixture, tilting pan to allow uncooked egg mixture to come in contact with pan. Cook 2 minutes or until egg mixture is almost set.

  4. Broil 2 to 3 minutes or until center is set. Transfer the frittata to a serving platter immediately; cut into 4 wedges.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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