Frittatas are great for dinner but make a great breakfast or brunch too. Also perfect to make on a Sunday, and have for a low-carb breakfast or lunch during the work week.
- 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
- other options: add red/green pepper, asparagus, zucchini
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.
Recipe via SkinnyTaste.com