Name: Feta, egg white and potato frittata
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 1 serving
Ingredients: 1 1/2 lb Yukon Gold potatoes, diced into 1/2-inch pieces; 2 lb egg whites; 2 large eggs; 3/4 cup feta cheese, crumbled; 5 oz fresh spinach, roughly chopped; 3 green onions, sliced; 2 tbsp extra virgin olive oil; 1 tsp salt; 1/2 tsp black pepper; 1/4 tsp garlic powder; 1 tbsp lemon juice; 1 tbsp water

Instructions

Prep 25 min · Cook 30 min

Preheat the oven to 375°F. Place the diced potatoes in a microwave-safe bowl with the water. Cover and microwave for 5 minutes until just tender. Drain any remaining liquid.
In a large bowl, whisk together the egg whites, whole eggs, garlic powder, black pepper, and half the salt until well combined and slightly frothy.
Heat the olive oil in a 12-inch oven-safe skillet over medium heat. Add the steamed potatoes and the remaining salt. Cook for 7 minutes, stirring occasionally, until the potatoes are golden and crisp.
Add the green onions and chopped spinach to the skillet with the potatoes. Sauté for 4 to 5 minutes, stirring often, until the spinach is completely wilted and any liquid in the pan has evaporated.
Spread the vegetable and potato mixture evenly across the pan. Pour the egg mixture over the top and sprinkle with the crumbled feta. Cook undisturbed for 2 minutes on the stove until the edges are just beginning to set.
Transfer the skillet to the oven. Bake for 25 to 30 minutes until the frittata is puffed and the center no longer jiggles when the pan is nudged. Done when center is set and a knife comes out clean, 160°F.
Remove the pan from the oven and let rest for 5 minutes to firm up. Drizzle the lemon juice over the top before slicing into four equal wedges.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More breakfast recipes