Spinach Feta Frittata Recipe

5 1 1
Publisher Photo

Spinach Feta Frittata Recipe

Read Reviews
5 1 1
Publisher Photo
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!”
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/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.
Originally published as Spinach Feta Frittata in Simple & Delicious January/February 2007, p47

Nutritional Facts

1 slice: 178 calories, 9g fat (3g saturated fat), 114mg cholesterol, 358mg sodium, 12g carbohydrate (3g sugars, 3g fiber), 12g protein. Diabetic Exchanges: 2 vegetable, 1-1/2 fat, 1 lean meat.

  • 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
  1. 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.
  2. 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.
Originally published as Spinach Feta Frittata in Simple & Delicious January/February 2007, p47

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forSpinach Feta Frittata

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
pigmalian User ID: 4156143 92605
Reviewed Aug. 21, 2011

"So yummy, guilt-free and easy to make!"

Loading Image