Light Spinach and Feta Frittata

Light Spinach and Feta Frittata

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Summary:

Original pictures take c6.staticflickr.com site

Spinach, scallions, feta and eggs make a fabulous breakfast,  or for a low carb lunch serve this frittata with a Greek salad on the side.

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Instructions:

Squeeze all water from spinach.

In a 9 inch non-stick sauté pan, heat olive oil over medium heat.

Add the onion and scallions and cook until soft, about 4 minutes.

Meanwhile in a medium bowl, beat the eggs.

Add salt, pepper, cheeses and spinach and mix well.

Pour the mixture into the skillet and cook until the bottom sets, about 5 minutes.

Hold a large plate over the pan and invert the frittata onto the plate, then slide it back into the pan.

Cook about 5 minutes longer. Serve hot.

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Ingrediants:

2 whole eggs

8 large egg whites

1 tsp olive oil

1/2 red onion, finely chopped

3 scallions, chopped

10 oz frozen chopped spinach, thawed

2 oz crumbled feta

2 tbsp Parmigiano-Reggiano, grated

salt and freshly ground pepper

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Nutrition:

Amount Per Serving

Smart Points:4

Points +:4

Calories:141

Total Fat:6.8g

Saturated Fat:g

Cholesterol:mg

Sodium:mg

Carbohydrates:5.5g

Fiber:2.2g

Sugar:0.3g

Protein:15.2g