Ingredients
- 4 large eggs
- 4 egg whites
- 2 teaspoon olive oil
- 1 teaspoon medium onion, chopped
- 1 teaspoon 10-ounce package of frozen spinach, thawed and drained of excess water
- 1/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup feta cheese, crumbled
Preparation
Baking Directions:
In a medium bowl, whisk together the eggs and egg whites and set aside.
In a large, oven-proof, non-stick skillet heat the oil over a medium flame.
Add the onion and sauté until it begins to soften, about 5 minutes.
Add spinach and heat for 1 to 2 minutes.
Stir in the salt and pepper.
Pour the egg mixture over the vegetables in the skillet, covering them evenly.
Reduce heat to medium-low, cover and let simmer until the egg mixture has set around the edges, but is still somewhat liquid in the center, about 8 minutes.
Sprinkle with the feta cheese.
Meanwhile, preheat the broiler.
Place the skillet under the broiler, about 2 inches from the heat source until the surface is set and golden brown, about 1 to 2 minutes.
Be careful not to overcook, or the egg mixture will become tough.
Cut the frittata into 8 wedges and serve.