Photo of Greek frittata with feta and dill by WW

Greek frittata with feta and dill

2 - 3
PersonalPoints™ per serving
Total Time
52 min
15 min
37 min
Feta and dill lend fantastic flavor to basic egg recipes. Serve this with lemon-and-oregano-roasted potatoes for a hearty meal. If you prefer to use regular eggs for this recipe, use 2 large eggs plus 9 egg whites instead of the egg substitute.If you are using a cast-iron skillet to cook your frittata, you'll want to pull it out of the oven before it completely finishes cooking. That's because the cast-iron skillet conducts heat in such a way that the frittata continues to cook even after it is pulled from the oven. Serve this with fruit for a delicious brunch or weeknight supper.


Fat free egg substitute

2 cup(s)

Cooking spray

2 spray(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

Crumbled feta cheese



2 Tbsp, fresh, minced

Kosher salt

½ tsp

Black pepper



  1. Preheat oven to 350°F.
  2. 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.
  3. Add spinach, roasted peppers and tomatoes; toss and cook until spinach has wilted, about 5 minutes.
  4. 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.
  5. 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.