Although we associate the frittata with Italy and Spain, you’ll find enticing variations on this classic dish throughout the Mediterranean. In this Greek Frittata, spinach and sun-dried tomatoes add both color and flavor, while feta and oregano lend it a delicious and distinctly Hellenic flair.
6 dry sun-dried tomato halves (not packed in oil)
1 garlic clove, minced
4 cups spinach leaves, coarsely chopped
1 large egg
3 large egg whites
1/4 cup crumbled feta cheese
1/2 teaspoon dried oregano
1/4 to 1/2 teaspoon salt
Freshly ground black pepper, to taste
Canola cooking spray
2 teaspoons extra virgin olive oil
1. Place the dried tomatoes and 1 cup of cold water in a small saucepan. Bring to a boil, then simmer for 2 minutes. Remove the pan from the heat and let it sit until the tomatoes are soft but not mushy, 10 to 20 minutes. Squeeze out the moisture, chop the tomatoes and set them aside.
2. Preheat the broiler. Coat an 8-inch skillet that can go under the broiler with cooking spray. Saute the garlic over medium heat until it starts to color, 1 minute. Add the spinach and cook just until it collapses, 30 seconds. Remove the pan from the heat and set it aside.
3. In a large mixing bowl, beat the eggs together with the egg whites until well blended. Mix in the spinach and garlic, chopped sun-dried tomatoes, feta, oregano and salt. Season with pepper. Add oil to the pan and heat over medium heat until hot, tilting the pan to coat the sides with oil. Pour in the egg mixture. Cook 1 minute. Continue cooking while lifting the edges so the liquid flows underneath. When only the center of the frittata is moist, about 4 minutes, broil until the top is golden, 1 to 1-1/2 minutes.
4. Loosen edges and slide the frittata onto a serving plate. Let it sit for 10 minutes before cutting, or cool to room temperature. Serve warm or at room temperature.
Per serving: 7g carbohydrate; 2g dietary fiber; 11g protein; 7g total fat (1g saturated fat); 582mg sodium; 134 calories.