LIGHT SPINACH AND FETA FRITTATA

Make this low-carb frittata by Skinnytaste which can be served fo breakfast, lunch or brunch! Eggs, spinach, scallions, feta and Parmigiano-Reggiano cheese combine masterfully in this baked treat. Each serving delivers 15 grams of protein and less than 200 calories.

under 20 mins
breakfast lunch
Updated on 10 June 2024

Ingredients for servings

    Frittata

  • 2 large eggs

  • 8 large egg whites

  • 1 teaspoon olive oil

  • 0.5 medium red onion finely chopped

  • 3 scallions chopped

  • 10 ounces frozen chopped spinach thawed

  • 2 ounces crumbled feta

  • 2 tablespoons Parmigiano-Reggiano grated

  • to taste freshly ground pepper

  • to taste Salt

Directions

  • 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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