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Spinach Feta Frittata

Spinach Feta Frittata
When Laura Fall-Sutton of North Chicago, Illinois wants something special and substantial for brunch or breakfast, she relies on this full-flavored favorite for family and friends. LAURA’S TIP: “Canned, chopped tomatoes can be added for color or a cup of them substituted for the spinach. Or add a green salad to this meat- and wheat-free entree and serve up breakfast for dinner!”
6 ServingsPrep/Total Time: 30 min.

Ingredients

  • 6 egg whites
  • 3 eggs
  • 2 tablespoons water
  • 1/2 teaspoon coarsely ground pepper
  • 1/4 teaspoon salt
  • 1/2 cup chopped onion
  • 1/2 teaspoon minced garlic
  • 2 tablespoons olive oil
  • 2 medium red potatoes, cut into 1/4-inch cubes
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 3/4 cup crumbled feta cheese
  • 2 tablespoons minced fresh basil

Directions

  • In a bowl, whisk the egg whites, eggs, water, pepper and salt; set
  • aside. In a 10-in. ovenproof skillet, saute onion and garlic in oil
  • for 2 minutes. Add potatoes; cook and stir until almost tender,
  • about 10 minutes. Reduce heat; sprinkle with spinach, feta cheese
  • and basil.
  • Top with egg mixture. Cover and cook for 4-6 minutes or until nearly
  • set. Uncover; broil 3-4 in. from the heat for 2-3 minutes or until
  • eggs are completely set. Let stand for 5 minutes. Cut into wedges.
  • Yield: 6 servings.
© Taste of Home 2013

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Spinach Feta Frittata (continued)

Nutrition Facts: 1 slice equals 178 calories, 9 g fat (3 g saturated fat), 114 mg cholesterol, 358 mg sodium, 12 g carbohydrate, 3 g fiber, 12 g protein. Diabetic Exchanges: 2 medium-fat meat, 1 starch, 1 fat.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.
© Taste of Home 2013