Frittata with spinach, dill, tomato, artichoke hearts and feta
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
12 egg whites4 large eggs3 cups fresh spinach, washed and chopped large12 grape tomatoes halved1/2 can quartered artichoke hearts drained and chopped lightly with knife2oz reduced fat feta cheese
Spray non-stick pan with cooking spray and heat over med high heat. Preheat oven to 350 degrees F.
Add spinach to pan and cook until wilted
Add tomatoes and artichoke hearts to pan and continue to cook until warmed through.
Scrambled eggs in a bowl and then add to pan with vegetables.
Using a flexible spatula, pull eggs back toward middle of pan and let liquid eggs move toward edges. After cooking approximately half way, put pan into oven for 10 minutes.
After 10 minutes, sprinkle feta over top and cook an additional ten minutes or until center of eggs in pan are set.
Serving Size: makes 8 pie shaped pieces
Number of Servings: 8
Recipe submitted by SparkPeople user TECHMOM17.
Add spinach to pan and cook until wilted
Add tomatoes and artichoke hearts to pan and continue to cook until warmed through.
Scrambled eggs in a bowl and then add to pan with vegetables.
Using a flexible spatula, pull eggs back toward middle of pan and let liquid eggs move toward edges. After cooking approximately half way, put pan into oven for 10 minutes.
After 10 minutes, sprinkle feta over top and cook an additional ten minutes or until center of eggs in pan are set.
Serving Size: makes 8 pie shaped pieces
Number of Servings: 8
Recipe submitted by SparkPeople user TECHMOM17.
Nutritional Info Amount Per Serving
- Calories: 87.5
- Total Fat: 4.1 g
- Cholesterol: 95.0 mg
- Sodium: 246.5 mg
- Total Carbs: 2.0 g
- Dietary Fiber: 0.4 g
- Protein: 12.6 g
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