NUTRITION

SERVINGS

INGREDIENTS

8 whole eggs

2 egg whites

1/2 cup crumbled feta cheese

1 cup baby spinach

1 medium red bell pepper, diced

1/2 cup cherry tomatoes, halved

1/4 cup diced red onion

1 teaspoon olive oil

1 teaspoon mixed Mediterranean herbs

Salt and pepper, to taste

PREPARATION

• 1

  Preheat your oven to 375°F if finishing the frittata in the oven.

• 2

  In a large bowl, whisk together the whole eggs and egg whites until fully blended. Season with salt, pepper, and mixed Mediterranean herbs.

• 3

  Heat olive oil in an oven-safe skillet over medium heat. Add the diced red bell pepper and red onion, sautéing until they begin to soften, about 3-4 minutes.

• 4

  Stir in the cherry tomatoes and baby spinach, cooking until the spinach wilts, about 1-2 minutes.

• 5

  Pour the egg mixture over the sautéed vegetables, allowing it to evenly cover the pan. Sprinkle crumbled feta cheese on top.

• 6

  Cook on the stovetop for 3-4 minutes until the edges begin to set. Transfer the skillet to the oven and bake for an additional 8-10 minutes until the center is set but still fluffy.

• 7

  Remove from the oven, let cool for a couple of minutes, slice into portions, and serve warm.