Greek Frittata with Feta and Dill


  • Cooking spray   
  • 1 medium uncooked onion, chopped   
  • 5 oz fresh spinach, baby variety   
  • 1/2 cup roasted red peppers (packed in water), well-drained, diced   
  • 2 medium plum tomatoes, seeded and diced   
  • 2 cups fat free egg substitute   
  • 2/3 cup crumbled feta cheese   
  • 2 Tbsp dill, fresh, minced   
  • 1/2 tsp kosher salt   
  • 1/8 tsp black pepper   


  1. Preheat oven to 350°F.
  2. Coat a 10-inch ovenproof skillet with cooking spray and set over medium-high heat. When hot, add onion and sauté until softened, about 5 to 7 minutes. 
  3. Add spinach, roasted peppers and tomatoes; toss and cook until spinach has wilted, about 5 minutes. 
  4. Meanwhile, whisk together egg substitute, feta, dill, salt and pepper. After spinach has wilted, pour egg mixture into skillet. Cook until bottom of eggs begin to set, about 5 to 7 minutes. 
  5. Transfer skillet to oven and bake until center is set, about 15 to 20 minutes. Remove from oven, cut into 6 pieces and serve warm. Yields 1 piece per serving.
4 Weight Watchers Points Plus per serving.


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