Tomato Frittata
This frittata is lightened by using only half the egg yolks of traditional recipes.
Recipe information
Total Time
15 minutes
Yield
6 Servings
Ingredients
10 large egg whites
5 large egg yolks
Kosher salt, freshly ground pepper
1 tablespoon olive oil
1 cup chopped baby spinach
2 scallions, whites and greens separated, finely chopped
2 tablespoons chopped fresh dill
2 ripe tomatoes, cut into 1/2-inch pieces (about 2 cups)
2 tablespoons feta
Preparation
Place a rack in upper third of oven and preheat broiler. Beat egg whites and yolks in a medium bowl; season with salt and pepper. Heat oil in a large ovenproof cast-iron or nonstick skillet over medium heat. Add spinach and scallion whites and cook until spinach is wilted, about 2 minutes. Pour eggs over spinach mixture, shaking pan to evenly distribute, and cook until edges and bottom are just set, about 30 seconds. Top with scallion greens and dill, then tomatoes and feta. Season lightly with salt and pepper and transfer skillet to oven. Broil until frittata is golden brown and center is set, about 4 minutes.
Nutrition Per Serving
1 serving contains: Calories (kcal) 110 Fat (g) 6 Saturated Fat (g) 2 Cholesterol (mg) 170 Carbohydrates (g) 4 Dietary Fiber (g) 1 Total Sugars (g) 2 Protein (g) 9 Sodium (mg) 210
