Mediterranean Spinach and Feta Frittata (Greek-Inspired)

3.53 from 19 votes

Simple and delicious vegetarian, gluten free option for breakfast, lunch or dinner.

Prep Time10

Cook Time25

Total Time35

Course: Breakfast, Brunch, Lunch

Cuisine: American

Keyword: Mediterranean frittata, spinach feta frittata, spinach frittata

Servings:

2 cups fat-free egg whites (such as Egg Beaters) (or 8 eggs or a combination of egg whites and whole eggs)
2/3 cup crumbled feta cheese
2 tablespoons fresh dill (or 1 teaspoon dried dill or Italian seasoning)
1/2 teaspoon kosher salt
1/8 teaspoon black pepper
1 medium onion, diced (about 1 cup)
5 ounces baby spinach
1/2 cup diced drained water-packed roasted red bell pepper
2 plum tomatoes, seeded and diced

Preheat your oven to 350F degrees. In a medium bowl, whisk together the egg substitute, feta cheese, dill, said and black pepper. Set the bowl aside.
Spray a large (10-inch) ovenproof skillet with nonstick spray and set it over medium-high heat. When the pan is hot add the onion, and cook, stirring often until it has softened, about 6 minutes or so.
Add the spinach, a handful at a time, stirring and tossing it around in the pan until wilted. Add the roasted pepper and tomatoes, and cook, stirring occasionally, for about 1 minute more.
Pour the egg mixture into the skillet and cook until the bottom begins to set, about 5 minutes.
Transfer the skillet to the preheated oven and bake until the center is set, 15 to 20 minutes. Remove from the oven and cut into 4 even wedges.
Serve hot, warm or at room temperature.

Serving size: 1/4th recipe

WW Points: 3

Check the WW Points for this recipe and track it in the WW app.
(Must be logged into WW on a smartphone or tablet.)

5 PointsPlus (Old plan)

Substitute whole eggs or a combination of whole eggs and egg whites for the egg substitute if you prefer. (1/4 cup egg substitute = 1 egg)
This frittata is incredibly flexible. Swap in broccoli, zucchini, artichoke hearts, Kalamata olives or sun-dried tomatoes to make it your own.
If you’re using whole eggs instead of egg whites, the flavor will be slightly richer — just remember to adjust your WW Points accordingly.
Fresh herbs are wonderful here, but dried herbs work beautifully too.