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

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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