Light Spinach And Feta Frittata




  • 2 whole eggs
  • 8 large egg whites
  • 1 tsp olive oil
  • 3 scallions, chopped
  • 10 oz frozen chopped spinach, thawed
  • 3 oz feta, diced
  • 2 tbsp Parmesan cheese, grated
  • salt and freshly ground pepper




  • Squeeze all water from spinach.
  • In a 9 inch non-stick sauté pan, heat olive oil over medium heat.
  • Add the 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. (OR Finish the frittata in the oven, 350°F for 10 minutes.)
  • Cook about 5 minutes longer. Serve hot.


original recipe: link