Light Spinach and Feta Frittata

By drinkfairy

Serves: 4 | Serving Size: 1/4 of frittata

Per serving: Calories: 170; Total Fat: 8g; Saturated Fat: 4g; Monounsaturated Fat: 2g; Cholesterol: 121mg; Sodium: 431mg; Carbohydrate: 7g; Dietary Fiber: 3g; Sugar: 3g; Protein 16g

Nutrition Bonus: Potassium: 496mg; Iron: 11%; Vitamin A: 54%; Vitamin C: 12%; Calcium: 22%

Ingredients

• 2 large eggs
• 8 large egg whites
• 1 teaspoon olive oil
• 1/2 medium red onion, finely chopped
• 3 scallions, chopped
• 10 ounces frozen chopped spinach, thawed
• 2 ounces crumbled feta
• 2 tablespoons Parmigiano-Reggiano, grated
• Salt and freshly ground pepper

Preparation

Step 1

Squeeze all water from spinach. In a 9 inch non-stick sauté pan, heat olive oil over medium heat. Add the onion and scallions and cook until soft, about 4 minutes.

Meanwhile in a medium bowl, beat the eggs. Add salt, pepper, cheeses and spinach and mix well. Pour the mixture into the skillet and cook until the bottom sets, about 5 minutes. Hold a large plate over the pan and invert the frittata onto the plate, then slide it back into the pan. Cook about 5 minutes longer. Serve hot.