Greek frittata with feta and dill
Fat free egg substitute
1 medium, chopped
5 oz, baby variety
Roasted red peppers (packed in water)
½ cup(s), well-drained, diced
2 medium, seeded and diced
Crumbled feta cheese
2 Tbsp, fresh, minced
- 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.