Greek Frittata With Feta and Dill-Weight Watchers

By amaliana

PointsPlus Value:4-A Power Food

Ingredients

• 2 sprays cooking spray
• 1 medium uncooked onion, chopped
• 5 ounces fresh spinach, baby variety
• 1/2 cup roasted red peppers(packed in water), well drained, diced
• 2 medium plum tomatoes, seeded and diced
• 2 cups fat free egg substitute
• 2/3 cup crumbled feta cheese
• 2 tablespoons fresh dill, minced
• 1/2 teaspoon kosher salt
• 1/8 teaspoon black pepper

Preparation

Step 1

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 saute 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.