Greek Frittata with Feta & Dill

Greek Frittata with Feta & Dill is a fantastic breakfast that is easy to reheat every morning. Tastes great as written but feel free to switch it up. I left out the red peppers and black pepper. I added a dash more dill, since I really like that seasoning and it came out awesome! I will definitely be making this again... and again! 4 points plus
Photo by ozzie t.
Adapted from weightwatchers.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Adapted from weightwatchers.com

Ingredients

  • 2

    sprays pam

  • 1

    medium uncooked onion, chopped

  • 5

    ounces fresh spinach, baby

  • 1/2

    cup roasted red peppers (packed in water), well drained, diced

  • 2

    medium plum tomatoes, seeded and diced

  • 2

    cups egg substitute

  • 2/3

    cup feta cheese, crumbled

  • 2

    tablespoons dill, fresh, minced

  • 1/2

    teaspoon kosher salt

  • 1/8

    teaspoon black pepper

Directions

Preheat oven to 350°F. Coat a 10-inch ovenproof skillet with cooking spray and set over medium-high heat. When hot, add onion and sauté until softened, about 5 to 7 minutes. Add spinach, roasted peppers and tomatoes; toss and cook until spinach has wilted, about 5 minutes. Meanwhile, whisk together egg substitute, feta, dill, salt and pepper. After spinach has wilted, pour egg mixture into skillet. Cook until bottom of eggs begin to set, about 5 to 7 minutes. Transfer skillet to oven and bake until center is set, about 15 to 20 minutes. Remove from oven, cut into 6 pieces and serve warm. Yields 1 piece per serving. 4 points plus

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