Spinach and Feta Frittata
Breakfast-for-dinner is a quick weekday meal. Add a side salad to this awesome frittata and you are good to go. I'm hearing that Frasier tune "Hey baby, I hear the blues a-callin' tossed salad and scrambled eggs..." Enjoy!
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- 1 Teaspoon olive oil
- 1/4 Cup thinly sliced red onion
- 3 eggs
- 3 egg whites
- 1/2 Cup low-fat cottage cheese
- 1 Cup baby spinach leaves, chopped coarsely
- Pinch of freshly ground black pepper
- 1/4 Cup crumbled feta
Position the oven grate about 8 inches from the broiler. Preheat the oven to 375 degrees.
Heat the olive oil in medium-sized cast-iron pan over medium heat. Add the onion and sauté until soft, about 2-3 minutes.
In a large bowl, whisk the whole eggs and whites well. Add the cottage cheese, whisk, add the spinach and pepper, whisk. Stir in the feta cheese, whisk. Pour the egg mixture into the pan, reduce the heat to low, and cook until the eggs are just set, about 10 minutes.
Place in the oven and bake for 10 minutes. Remove from the oven and serve in the center of the table right from the cast-iron pan. Enjoy!