Greek Frittata

Greek Frittata
MeatlessMonday.com

Ingredients

  • 2 Tablespoons  olive oil, plus more to taste
  • 1/2 Cup  chopped red onion
  • 1 Cup  baby spinach
  •   Salt and freshly ground pepper, to taste
  • egg whites, beaten
  • eggs
  • 1/4 Cup  cherry tomatoes, halved
  • 1/4 Cup  pitted Greek black olives
  • 2 Tablespoons  feta cheese, crumbled
  •  

The briny saltiness of black olives and feta cheese perfectly punctuates sweet caramelized onions and cherry tomatoes in this delicious frittata. Baby spinach is wilted slightly in a sauté pan, then covered in eggs and broiled to perfection. This recipe comes to us from Jen of Domestic Divas.

Directions

Heat the olive oil in a small, oven-safe, nonstick frying pan over medium heat. Add the onion and sauté until it begins to color, about 5-7 minutes. Add the spinach, stir, and cook until just wilted, about 1-2 minutes. Season with salt and pepper, to taste.

Season the egg whites with salt and pepper, to taste. Add the beaten eggs and egg whites to the pan. Top with the cherry tomato halves, cut side up, olives, and feta cheese. Season again with salt and pepper, to taste.

Continue to cook until the frittata begins to set, about 5-8 minutes. Drizzle with a little extra olive oil and turn on the broiler. Place the frittata under the broiler and cook until the cheese has melted, 1-3 minutes. Let rest for 5 minutes, cut into 4 slices, and enjoy.

Nutrition

Calories per serving:

148 calories

Dietary restrictions:

Low Carb Sugar Conscious, Kidney Friendly, Gluten Free, Wheat Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Sugar Added

Daily value:

7%

Servings:

4
  • Fat 49g 75%
  • Carbs 12g 4%
  • Saturated 12g 59%
  • Fiber 3g 12%
  • Trans 0g
  • Sugars 5g
  • Monounsaturated 28g
  • Polyunsaturated 6g
  • Protein 27g 54%
  • Cholesterol 575mg 192%
  • Sodium 692mg 29%
  • Calcium 255mg 25%
  • Magnesium 61mg 15%
  • Potassium 619mg 18%
  • Iron 5mg 28%
  • Zinc 3mg 19%
  • Phosphorus 408mg 58%
  • Vitamin A 426µg 47%
  • Vitamin C 18mg 30%
  • Thiamin (B1) 0mg 10%
  • Riboflavin (B2) 1mg 63%
  • Niacin (B3) 1mg 4%
  • Vitamin B6 0mg 25%
  • Folic Acid (B9) 153µg 38%
  • Vitamin B12 2µg 28%
  • Vitamin D 3µg 1%
  • Vitamin E 7mg 34%
  • Vitamin K 166µg 208%
Have a question about nutritional data? Let us know.
Rate this Recipe

Bring your favorite dish to our table

Join the Daily Meal's Community and Share your Thoughts

The Daily Meal Editors and Community Say...