Wednesday, December 14, 2011

Greek Frittata

Finals are over! I have a life again!

This also means that I can cook during the day, and not when it is dark outside like usual. It's nice to be able to take pictures of food again, I've missed it so much! The only problem now is that the lighting in my apartment is really bad, so I have to go outside to take any photos....therefore we have snow in my photos.

The recipe I'm sharing with you today is from Weight Watchers and it is one of my new favorite breakfast dishes. So easy, so healthy and so tasty!

Greek Frittata
{4 Servings}
-4 Large Eggs
-3 Large Egg White
-1 Tbsp Water
-1/4 tsp Salt
-1/4 tsp Pepper
-2 tsp Olive Oil
-1/2 cup diced Red Onion
-1 clove minced Garlic
-5 oz of Baby Spinach
-1/2 cup crumbled Reduced Fat Feta Cheese
-2 tsp dried Parsley

In a medium bowl, whisk together the eggs, egg whites, water, salt and pepper. Set aside.

Heat 2 tsp of olive oil in a non-stick pan over medium heat. Add the chopped red onion and cook/stir until softened. Add in the minced garlic and cook/stir for 1 minute until fragrant. Add in the baby spinach and cook/stir until the spinach wilts, about 2 minutes. Pour the egg mixture evenly into the skillet and stir gently to combine. Sprinkle the feta cheese and dried parsley evenly over the egg mixture. Reduce the eat to medium-low, cover with a lid and cook for 15 minutes until the center is set. Cut into 4 wedges and enjoy!

Only WW 4 points {160 calories} per wedge!

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