dish
Greek Frittata with Spinach, Oregano and Feta Cheese

6
Serves
180
Calories
16
Nutrients
16
Vitamins

Ingredients

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

Cooking Instructions

1. Heat 2 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 5 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.

Serving Size: 1 slice

Nutrition Information

Number of Servings: 6
Serving Size
0
Calories
180
Protein
15 g
Total Carbohydrate
18 g
Dietary Fiber
2 g
Soluble Fiber
1 g
Insoluble Fiber
2 g
Sugar
3 g
Total Fat
6 g
Saturated Fat
1 g
Monounsaturated Fat
3 g
Polyunsaturated Fat
1 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
141 mg
Omega-3 Fatty Acid
0 g
Omega-6 Fatty Acid
1 g
Percent Calories from Protein
33 %
Percent Calories from Carbohydrate
40 %
Percent Calories from Fat
30 %
Vitamin A
547 IU
Vitamin B1- Thiamin
0 mg
Vitamin B2 - Riboflavin
0 mg
Vitamin B3 - Niacin
2 mg
Vitamin B6
0 mg
Vitamin B12
1 mcg
Biotin
3 mcg
Vitamin C
26 mg
Vitamin D
20 IU
Folate
8 mcg
Vitamin E
1 IU
Vitamin K
1 mcg
Pantothenic Acid
1 mg
Calcium
105 mg
Iron
2 mg
Phosphorus
51 mg
Potassium
734 mg
Sodium
508 mg
Zinc
1 mg