2tablespoonsfresh dill (or 1 teaspoon dried dill or Italian seasoning)
1mediumonion, diced (about 1 cup)
½cupdiced drained water-packed roasted red bell pepper
2plum 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.
Substitute whole eggs or a combination of whole eggs and egg whites for the egg substitute if you prefer. (¼ cup egg substitute = 1 egg)Substitute basil, parsley, oregano or Italian seasoning for the dill. If you are using dried herbs, use 1 teaspoon instead of 2 tablespoons.4*SmartPoints (Green plan)2*SmartPoints (Blue plan)2*SmartPoints (Purple plan)5*PointsPlus (Old plan)
Greek Frittata with Spinach and Feta
Amount Per Serving (1 /4th recipe)
Calories 170Calories from Fat 54
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.