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
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
How to Make It
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.
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.
Broil 2 to 3 minutes or until center is set. Transfer the frittata to a serving platter immediately; cut into 4 wedges.
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My husband loved this for dinner (and the next morning for breakfast!) and has requested it to be "in the rotation." My only variation was using Greek seasoning that was not salt free, so I did not add the 1/4 tsp salt the recipe called for. Definitely making this again.