Mediterranean-Style Frittata

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 Cooking Light Fresh Food Fast

More From Oxmoor House

Recipe Time

Cook Time:
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Nutritional Information

Amount per serving
  • Calories: 178
  • Calories from fat: 62%
  • Fat: 12g
  • Saturated fat: 4g
  • Monounsaturated fat: 4.5g
  • Polyunsaturated fat: 1.4g
  • Protein: 15.7g
  • Carbohydrate: 2.2g
  • Fiber: 0.6g
  • Cholesterol: 326mg
  • Iron: 1.7mg
  • Sodium: 438mg
  • Calcium: 86mg

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. 1. Preheat broiler.
  2. 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. 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. 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.

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