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Spinach Feta Frittata

4.82 from 16 votes

This quick and easy Spinach Feta Frittata made with baby spinach, scallions, feta cheese and eggs is a great breakfast to make ahead for the week!

Prep Time: 5

Cook Time: 10

Total Time: 15

Yield: 4 servings

Course: Breakfast, Brunch, Lunch

Cuisine: Greek-Inspired

Equipment

9-inch oven-safe non-stick skillet or 10-inch

Ingredients

4 large whole eggs
1 cup egg whites
1 teaspoon olive oil
1/2 cup red onion (finely chopped)
3 medium scallions (chopped, plus more for topping)
1 1/2 cups fresh chopped spinach
2 ounces crumbled feta (plus optional more for topping)
2 tablespoons Parmigiano-Reggiano (grated)
1/2 teaspoon kosher salt ( and freshly ground pepper)
diced grape or cherry tomatoes (optional for topping)

Instructions

Preheat the oven to 400F.
In a 9-inch or 10-inch oven-safe non-stick skillet, 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 and egg whites.
Add salt, black pepper, cheeses, sauteed onions and spinach and mix well.
Pour the mixture into the skillet and cook until the bottom sets, about 4 to 5 minutes.
Once the bottom sets transfer to the oven and bake 4 to 5 minutes.
To serve remove from the oven and transfer to a plate. Cut into 4 wedges.
Serve topped with fresh tomatoes and scallions.

Nutrition

Serving: 1/4 of frittata, Calories: 170kcal, Carbohydrates: 5g, Protein: 16g, Fat: 9g, Saturated Fat: 3g, Cholesterol: 115mg, Sodium: 340mg, Fiber: 1g

- WW Points: 3

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