Spinach Feta Frittata

Spinach Feta Frittata

Spinach Feta Frittata


Makes 4 servings


1-1/2 cups cholesterol-free egg substitute
1/3 cup evaporated skimmed milk
1 package (10-ounces) frozen chopped spinach, thawed and squeezed dry
1/2 cup finely chopped green onions
1-1/2 teaspoons dried oregano or basil leaves
1/4 teaspoon salt
1/8 teaspoon black pepper
2 cups cooked spaghetti noodles (4 ounces uncooked)
4 ounces crumbled sun-dried tomato and basil or plain feta cheese
Nonstick cooking spray
Diced red bell pepper (optional)


  1. Preheat broiler.
  2. Combine egg substitute and milk in medium bowl; whisk together until well blended. Stir in spinach, green onions, oregano, salt and black pepper. Stir in noodles and feta.
  3. Spray 10-inch cast iron or ovenproof skillet with cooking spray. Heat over medium heat. Add egg mixture and cook 5 minutes or until nearly cooked through, stirring occasionally.
  4. Place skillet under broiler 3 to 5 minutes or until just beginning to lightly brown and set. Remove from broiler. Cut into 4 wedges. Top each wedge with diced bell pepper, if desired.

Nutritional Information

Serving Size: 1 Frittata wedge (without diced bell pepper)
Calories 254
Calories from Fat 25 %
Total Fat 7 g
Saturated Fat 5 g
Cholesterol 21 mg
Carbohydrate 26 g
Fiber 4 g
Protein 20 g
Sodium 762 mg

Dietary Exchange

Starch 1
Vegetable 2
Meat 2-1/2

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