Greek Frittata with Feta and Dill
- Total Time
Feta and dill lend fantastic flavor to basic egg recipes. Serve this with lemon-and-oregano-roasted potatoes for a hearty meal.
fat free egg substitute2 cup(s)
cooking spray2 spray(s)
uncooked onion(s)1 medium, chopped
fresh spinach5 oz, baby variety
roasted red peppers (packed in water)½ cup(s), well-drained, diced
plum tomato(es)2 medium, seeded and diced
crumbled feta cheese⅔ cup(s)
dill2 Tbsp, fresh, minced
kosher salt½ tsp
black pepper⅛ tsp
- Preheat oven to 350°F.
- Coat a 10-inch ovenproof skillet with cooking spray and set over medium-high heat. When hot, add onion and sauté until softened, about 5 to 7 minutes.
- Add spinach, roasted peppers and tomatoes; toss and cook until spinach has wilted, about 5 minutes.
- Meanwhile, whisk together egg substitute, feta, dill, salt and pepper. After spinach has wilted, pour egg mixture into skillet. Cook until bottom of eggs begin to set, about 5 to 7 minutes.
- Transfer skillet to oven and bake until center is set, about 15 to 20 minutes. Remove from oven, cut into 6 pieces and serve warm. Yields 1 piece per serving.