Greek Frittata with Feta and Dill
Fat free egg substitute
Crumbled feta cheese
2 tbsp(s), fresh, minced
1 medium, chopped
5 oz, baby variety
Roasted red peppers (packed in water)
½ cup(s), well-drained, diced
2 medium, seeded and diced
- Preheat oven to 350°F. Whisk egg substitute, feta, dill, salt, and black pepper together in medium bowl; set aside.
- 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.
- Add spinach, in batches, stirring and tossing until wilted. Add roasted pepper and tomatoes and cook, stirring, 1 minute.
- 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.
- Serving size: 1 wedge