Thursday, November 29, 2012

Spinach Feta Frittata


2 Eggs & 8 Large Egg Whites
1/2 Onion, Finely Chopped
3 Green Onion, Chopped
9 oz. Chopped Spinach, Thawed and Drained
2 Oz. Crumbled Feta
2 Tbsp. Parmesan, Grated
1 Tbsp. Olive Oil
Salt & Pepper to Taste


Heat oil in large non-stick skillet. Add onions and green onions; cook until soft, about 4 minutes. In medium bowl, beat eggs. Stir in salt, pepper. cheese and spinach. Pour into hot skillet with onions. Cook on medium heat about 5 minutes until bottom sets. Flip the frittata by dumping onto a plate, then sliding back into the pan. Cook about 5 minutes longer until completely set.

Serve with fruit.