Spinach and Feta Frittata

Spinach and Feta Frittata
Spinach and Feta Frittata
Diane Henderiks

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!

See all egg recipes.

Click here to see Diane's Dish on... Eggs.

3
Servings
231
Calories Per Serving
Deliver Ingredients

Ingredients

  • 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

Directions

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! 

Nutritional Facts

Total Fat
20g
29%
Sugar
2g
2%
Saturated Fat
12g
50%
Cholesterol
57mg
19%
Carbohydrate, by difference
5g
4%
Protein
10g
22%
Vitamin A, RAE
524µg
75%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
362µg
100%
Calcium, Ca
210mg
21%
Choline, total
40mg
9%
Fiber, total dietary
2g
8%
Folate, total
91µg
23%
Iron, Fe
2mg
11%
Magnesium, Mg
63mg
20%
Niacin
2mg
14%
Phosphorus, P
142mg
20%
Selenium, Se
9µg
16%
Sodium, Na
374mg
25%
Water
97g
4%
Zinc, Zn
2mg
25%

Spinach Shopping Tip

Buy green leafy vegetables like arugula, watercress, and collards – they are good sources of vitamins A, C, and K and minerals like iron and calcium.

Spinach Cooking Tip

Brighten up sandwiches or salads with small, tender leaves like spinach and add larger, tougher leaves like kale to soups and stews.