Frittata on a pan
Greek Frittata with Spinach, Oregano and Feta Cheese
Prep time

Cook time

Total time


Serves: 6

  • 3 teaspoons extra virgin olive oil
  • 2 cups spinach,washed, tough stems removed
  • freshly ground black pepper
  • 6 large egg whites
  • 1 cup finely crumbled feta cheese
  • ½ cup chopped onions
  • 6 small potatoes, cooked and halved
  • sea salt to taste
  • 4 large eggs
  • 2 teaspoons fresh, chopped oregano

  1. Heat 2 teaspoons of olive oil in a skillet over medium-high heat. Add the spinach and season with salt and pepper. Toss quickly until leaves are barely wilted, about 30 seconds. Remove from heat, drain and set aside.
  2. Whisk the eggs, egg whites, cheese, oregano, salt and pepper together until thoroughly combined.
  3. In an 8″ or 10″ ovenproof, nonstick skillet, heat the remaining teaspoon of olive oil over medium heat. Add the onion and cook until soft and translucent, about 5 minutes.
  4. Turn the heat to low, and add the spinach and halved potatoes (cut side down).
  5. Add the egg mixture (do not stir) and cook over low heat until the eggs are set, about 15 to 20 minutes. Meanwhile, preheat the broiler.
  6. Place the skillet under the broiler for 30 to 45 seconds to finish cooking the top of the frittata.

Nutrition Information
Calories: 180 Fat: 6 g Carbohydrates: 18 g Sugar: g Fiber: 2 g Protein: 15 g