Mediterranean-Style Frittata

Mediterranean-Style Frittata Recipe
Photo: Oxmoor House
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

Yield:

4 servings (serving size: 1 wedge)

Recipe from

Recipe Time

Prep: 8 Minutes
Cook: 6 Minutes

Nutritional 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

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

Preparation

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.

Note:

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.

Cooking Light Fresh Food Fast

April 2009
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