MiladyB

Greek Frittata with Spinach, Oregano and Feta Cheese Recipe

This recipe serves: 6
Preparation time: 15 minutes
Cooking time: 20 minutes


Ingredients
3 teaspoons olive oil
2 cups spinach, washed, tough stems removed
salt to taste
freshly ground black pepper
4 large eggs
6 large egg whites
1 cup finely crumbled feta cheese
2 teaspoons fresh, chopped oregano
1/2 cup chopped onions
6 small potatoes, cooked and halved


Cooking Instructions
1. Heat 2 teaspoons of olive oil in a skillet over medium-high heat. Add the spinach and season with salt and pepper. Toss quickly until leaves are barely wilted, about 30 seconds. Remove from heat, drain and set aside.

2. Whisk the eggs, egg whites, cheese, oregano, salt and pepper together until thoroughly combined.

3. In an 8" or 10" ovenproof, nonstick skillet, heat the remaining teaspoon of olive oil over medium heat. Add the onion and cook until soft and translucent, about 5 minutes.

4. Turn the heat to low, and add the spinach and halved potatoes (cut side down).

5. Add the egg mixture (do not stir) and cook over low heat until the eggs are set, about 15 to 20 minutes. Meanwhile, preheat the broiler.

6. Place the skillet under the broiler for 30 to 45 seconds to finish cooking the top of the frittata.

Nutrition Facts
Serving Size: 1 slice
Calories 224
Total Fat 8 g
Saturated Fat 3 g
Protein 12 g
Total Carbohydrate 25 g
Dietary Fiber 3 g
Sodium 302 mg
Percent Calories from Fat 34%
Percent Calories from Protein 22%
Percent Calories from Carbohydrate 45%

__________________
~Beth~

Little Victories; Grand Rapids, MI
Bariatric Support Group

Diabetes, high blood pressure, sleep apnea, high cholesterol,
peripheral vein disease, joint pain and 210 lbs GONE!!


Century Club: July 3, 2006
ONE-derland: Dec. 22, 2006
Double Century: May 29, 2007
Goal: June 15, 2008

Lap RNY: 1/30/06-Dr Randal Baker
TT/BL: 09/21/07-Dr Ronald Ford
PS Revisions: 04/29/08-Dr Ronald Ford
Gallbladder: 05/14/08-Dr Randal Baker
Emergency surgery (Intussusception): 02/29/09-Dr James Foote