Greek frittata with feta and dill
2
Points®
Total time: 52 min • Prep: 15 min • Cook: 37 min • Serves: 6 • Difficulty: Easy
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.
Ingredients
Fat free egg substitute
2 cup(s)
Cooking spray
2 spray(s)
Onion
1 medium, chopped
Spinach
5 oz, baby variety
Roasted red peppers (packed in water)
½ cup(s), well-drained, diced
Plum tomato
2 medium, seeded and diced
Crumbled feta cheese
⅔ cup(s)
Dill
2 Tbsp, fresh, minced
Kosher salt
½ tsp
Black pepper
⅛ tsp
Instructions
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.
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.