Greek Frittata with Feta and Dill
3
Points®
Temps total: 46 min • Préparation: 10 min • Cuisson: 36 min • Portions: 4 • Difficulté: Facile
Ingrédients
Fat free egg substitute
2 cup(s)
Crumbled feta cheese
⅔ cup(s)
Fresh dill
2 tbsp(s), fresh, minced
Kosher salt
½ tsp(s)
Black pepper
⅛ tsp(s)
Onion
1 medium, chopped
Fresh spinach
5 oz, baby variety
Roasted red peppers (packed in water)
½ cup(s), well-drained, diced
Plum tomato
2 medium, seeded and diced
Cooking spray
2 spray(s)
Instructions
1
Preheat oven to 350°F. Whisk egg substitute, feta, dill, salt, and black pepper together in medium bowl; set aside.
2
Spray 10-inch ovenproof skillet with nonstick spray and set over medium-high heat. When hot, add onion and cook, stirring frequently, until softened, 5−7 minutes.
3
Add spinach, in batches, stirring and tossing until wilted. Add roasted pepper and tomatoes and cook, stirring, 1 minute.
4
Pour egg mixture into skillet and cook until underside begins to set, about 5 minutes. Transfer skillet to oven and bake until center is set, 15−20 minutes. Remove from oven, cut into 4 wedges, and serve warm.
5
Serving size: 1 wedge
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