Photo of Greek Frittata with Feta and Dill by WW

Greek Frittata with Feta and Dill

3 - 4
PersonalPoints™ per serving
Total Time
46 min
Prep
10 min
Cook
36 min
Serves
4
Difficulty
Easy

Ingredients

Fat free egg substitute

2 cup(s)

Crumbled feta cheese

cup(s)

Fresh dill

2 tbsp(s), fresh, minced

Kosher salt

½ tsp(s)

Black pepper

tsp(s)

Uncooked onion(s)

1 medium, chopped

Fresh spinach

5 oz, baby variety

Roasted red peppers (packed in water)

½ cup(s), well-drained, diced

Plum tomato(es)

2 medium, seeded and diced

Cooking spray

2 spray(s)

Instructions

  1. Preheat oven to 350°F. Whisk egg substitute, feta, dill, salt, and black pepper together in medium bowl; set aside.
  2. Spray 10-inch ovenproof skillet with nonstick spray and set over medium-high heat. When hot, add onion and cook, stirring frequently, until softened, 5−7 minutes.
  3. Add spinach, in batches, stirring and tossing until wilted. Add roasted pepper and tomatoes and cook, stirring, 1 minute.
  4. Pour egg mixture into skillet and cook until underside begins to set, about 5 minutes. Transfer skillet to oven and bake until center is set, 15−20 minutes. Remove from oven, cut into 4 wedges, and serve warm.
  5. Serving size: 1 wedge

Notes

Dill and feta are a classic combo, but you can opt for basil, parsley, or oregano instead of dill.