Friday, June 4, 2010

Spinach and Feta Fritatta

This was a yummy recipe that I found at Gina's Weight Watcher Recipes


2 whole eggs
8 egg whites
1 tsp olive oil
1/2 red onion, finely chopped
3 scallions, chopped
1 package frozen chopped spinach, thawed
2 oz crumbled feta
2 tbsp Parmigiano-Reggiano
salt and freshly ground pepper


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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