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 are 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.