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.

Recipe by Oxmoor House January 2005

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Recipe Summary

prep:
10 mins
cook:
25 mins
total:
35 mins
Yield:
4 servings (serving size: 1 wedge)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

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

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

  • Preheat broiler.

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

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

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

271 calories; fat 8.7g; saturated fat 3.8g; protein 18.2g; carbohydrates 33.3g; cholesterol 173mg; iron 3.7mg; sodium 584mg; calories from fat 27%; fiber 6.9g; calcium 268mg.
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