Prep Time
10 Mins
Cook Time
25 Mins
4 servings (serving size: 1 wedge)

Feta is traditionally made from sheep's milk, which gives it a strong, tangy flavor. Today, pasteurized cow's milk is often used for a much milder flavor. We prefer the flavor of traditional feta in this recipe.

How to Make It

Step 1

Cook pasta according to package directions, omitting salt and fat.

Step 2

Meanwhile, melt 1/2 teaspoon butter in a large nonstick skillet over medium heat. Add onion, and sauté 7 minutes or until lightly browned. Add garlic; sauté 30 seconds. Remove from heat.

Step 3

Combine eggs, egg whites, and next 3 ingredients in a large bowl; stir well with a whisk. Stir in pasta, onion mixture, and spinach.

Step 4

Melt 1/2 teaspoon butter in same pan; add egg mixture. Cover and cook 12 minutes or until top is almost set.

Step 5

Preheat broiler.

Step 6

Spread pasta sauce to within 1 1/2 inches of edges of frittata; sprinkle with cheese.

Step 7

Wrap handle of pan with foil. Broil 5 minutes or until golden. Cut into 4 wedges.

Oxmoor House Healthy Eating Collection

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