Prep: 15 min.
Cook: 20 min.This recipe serves:  6    
Preparation time:   15 minutes

 

Ingredients

 

3 teaspoons olive oil 2 cups spinach, washed, tough stems removed

salt to taste

freshly ground black pepper

4 large eggs

6 large egg whites

1 cup finely crumbled feta cheese

2 teaspoons fresh, chopped oregano

1/2 cup chopped onions

6 small potatoes, cooked and halved

 

Nutrition Facts

Serving Size 1 slice
 

Amount Per Serving

Calories 153

Total Fat 8 g

Saturated Fat 3 g

Protein 12 g

Total Carbohydrate 25 g

Dietary Fiber 5 g

Sodium 359 mg

 

Percent Calories from Fat 44%

Percent Calories from Protein 31%

Percent Calories from Carbohydrate 44%

 

Cooking Instructions

 

1. Heat two teaspoons of olive oil in a skillet over medium-high heat. Add the spinach and season with salt and pepper. Toss quickly until leaves are barely wilted, about 30 seconds. Remove from heat, drain and set aside.

 

2. Whisk the eggs, egg whites, cheese, oregano, salt, and pepper together until thoroughly combined.

 

3. In an 8" or 10"ovenproof, nonstick skillet, heat the remaining teaspoon of olive oil over medium heat. Add the onion and cook until soft and translucent, about five minutes.

 

4. Turn the heat to low, and add the spinach and halved potatoes (cut side down).

 

5. Add the egg mixture (do not stir) and cook over low heat until the eggs are set about 15 to 20 minutes. Meanwhile, preheat the broiler.

 

6. Place the skillet under the broiler for 30 to 45 seconds to finish cooking the top of the frittata.