Mediterranean-Style Frittata |
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Prep Time: 8 Minutes Cook Time: 6 Minutes |
Ready In: 14 Minutes Servings: 4 |
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The deep green of the spinach in the frittata and the bright red of the Herb-Crusted Broiled Tomatoes create a vibrant combination for a vitamin-packed brunch. To speed up prep time, prepare the tomatoes while the frittata broils. Ingredients:
2 teaspoons olive oil |
3/4 cup packed baby spinach |
2 green onions |
4 large egg whites |
6 large eggs |
1/3 cup (1.3 ounces) crumbled feta cheese with basil and sun-dried tomatoes |
2 teaspoons salt-free greek seasoning (such as cavender's) |
1/4 teaspoon salt |
Directions:
1. Preheat broiler.
2. Heat oil in a 10-inch ovenproof skillet over medium heat. While oil heats, coarsely chop spinach and finely chop onions. Combine egg whites, eggs, cheese, Greek seasoning, and salt in a large bowl; stir well with a whisk. Add spinach and onions, stirring well.
3. Add egg mixture to pan; cook until edges begin to set, about 2 minutes. Gently lift edge of egg mixture, tilting pan to allow uncooked egg mixture to come in contact with pan. Cook 2 minutes or until egg mixture is almost set.
4. Broil 2 to 3 minutes or until center is set. Transfer the frittata to a serving platter immediately; cut into 4 wedges.
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