Mediterranean Frittata


I’d never made frittata before and I was equally excited to try something new and also really hoping that I wouldn’t waste a bunch of eggs on something that wasn’t going to turn out tasty. Luckily, my fears were unnecessary! This recipe is simple, easily flexible to accommodate different tastes (rather use mozzarella instead of feta or no cheese at all? Go for it!) and the results are yummy.


2 tsp. olive oil

2 green onions

4 large egg whites

6 large eggs

1/3 cup crumbled feta cheese with mixed in basil and sundried tomatoes

¼ tsp. salt


Preheat the broiler. Heat oil in an oven proof skillet over medium heat. While the oil is heating, coarsely chop spinach and finely chop onions. Combine egg whites, whole eggs, cheese, any seasonings you’d like, other veggies, and salt in a large bowl. Stir well with a whisk. Add the onions, stirring well. Add the egg mixture to the pan, allow to cook until the edges are beginning to set, about 2 minutes. Gently lift the edge of the egg mixture, tilting the pan to allow some of the uncooked egg mixture to come in contact with the pan. Cook 2 minutes more or until almost set. Put in the broiler for 2-3 minutes or until the center is set. Serve immediately with a side salad.


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