Greek Frittata with Feta & Dill

By ozzie

Greek Frittata with Feta & Dill is a fantastic breakfast that is easy to reheat every morning. Tastes great as written but feel free to switch it up. I left out the red peppers and black pepper. I added a dash more dill, since I really like that seasoning and it came out awesome! I will definitely be making this again... and again!

4 points plus

Ingredients

• 2 sprays pam
• 1 medium uncooked onion, chopped
• 5 ounces fresh spinach, baby
• 1/2 cup roasted red peppers (packed in water), well drained, diced
• 2 medium plum tomatoes, seeded and diced
• 2 cups egg substitute
• 2/3 cup feta cheese, crumbled
• 2 tablespoons dill, fresh, minced
• 1/2 teaspoon kosher salt
• 1/8 teaspoon black pepper

Details

Servings 6
Adapted from weightwatchers.com

Preparation

Step 1

Preheat oven to 350°F.

Coat a 10-inch ovenproof skillet with cooking spray and set over medium-high heat. When hot, add onion and sauté until softened, about 5 to 7 minutes.

Add spinach, roasted peppers and tomatoes; toss and cook until spinach has wilted, about 5 minutes.

Meanwhile, whisk together egg substitute, feta, dill, salt and pepper. After spinach has wilted, pour egg mixture into skillet. Cook until bottom of eggs begin to set, about 5 to 7 minutes.

Transfer skillet to oven and bake until center is set, about 15 to 20 minutes. Remove from oven, cut into 6 pieces and serve warm. Yields 1 piece per serving.

4 points plus