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Spinach and Tomato Frittata
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Prep Time:
10 minutes
Total Time:
20 minutes
Quick and satisfying frittata blending Greek and Italian flavors with cheese, eggs, and spinach. Ready in just 20 minutes.
Ingredients:
  • 4 cups lightly packed fresh spinach (about 4 ounces)
  • 2 tablespoons water
  • 3 eggs
  • 3 egg whites
  • 1/3 cup chopped green onions (about 5 medium)
  • 1/4 cup fat-free (skim) milk
  • 1/4 teaspoon ground red pepper (cayenne)
  • 1 large tomato, chopped (1 cup)
  • 1/2 cup crumbled feta cheese (2 ounces)
Instructions:
  • Roughly chop the spinach and place it in a 2-quart saucepan with water. Cover and cook over medium-low heat for 3 to 5 minutes until wilted.
  • Blend together eggs, egg whites, onions, milk, and ground red pepper in a medium bowl until fully combined.
  • Preheat oven to broil. Place spinach, tomato, and feta cheese in a 12-inch nonstick ovenproof skillet. (If skillet is not ovenproof, wrap handle with foil.) Pour in the egg mixture. Cover and cook on medium-low heat for 6 to 7 minutes until nearly set.
  • Uncover the skillet and broil the dish about 6 inches from the heat for 1 minute. Allow it to stand for 1 minute before serving.

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