Frittata
Submitted by Sue Lowes on May 02, 2012

Frittata with spinach, tomatoes and feta cheese

Servings:
6

Complexity:   
Very Easy

Total Time:
1 hour

Ingredients:
3 whole eggs
7 egg whites
1/2 teaspoon salt
1/2 teaspoon pepper
1 - 9 oz bag of spinach, chopped
1 cup cherry tomatoes, halved
1/2 cup crumbled feta cheese

Directions:
Heat a 9-inch ovenproof non-stick saute pan over medium heat. Add the spinach and saute until wilted. Remove the spinach and set aside. Spray the pan with nonstick cooking spray and return it to the stove over medium heat. In a large bowl vigorously whisk the eggs, egg whites, salt and pepper. Pour the eggs into the saute pan. Add the spinach, tomatoes and cheese. Do not stir. Remove from the heat and place in a 325 degree oven u ntil eggs are cooked through and firm to the touch. Use a spatula to loosen the frittata from the edges of the pan. Slide of flip the frittata onto a plate. Cut into wedges to serve.

Cook's Notes:
Note: Ovenproof nonstick pans have metal or silicone handles and are ovenproof under 400 degrees. Nonstick pans should not be put under the broiler because of possible damage to the coating.