Frittata with spinach, dill, tomato, artichoke hearts and feta

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Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Frittata with spinach, dill, tomato, artichoke hearts and feta calories by ingredient
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Introduction

Make this on the weekend and put the extra in individual portions to take to work for the week. Heats up nicely in microwave. Make this on the weekend and put the extra in individual portions to take to work for the week. Heats up nicely in microwave.
Number of Servings: 8

Ingredients

    12 egg whites
    4 large eggs
    3 cups fresh spinach, washed and chopped large
    12 grape tomatoes halved
    1/2 can quartered artichoke hearts drained and chopped lightly with knife
    2oz reduced fat feta cheese

Directions

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.

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