light spinach & feta frittata

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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.

Ingredients:

  • 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

 

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