Ingredients
2whole eggs
8large egg whites
1tspolive oil
½red onion,finely chopped
3scallions,chopped
10ozfrozen spinach,chopped, thawed
2ozfeta,crumbled
2tbspParmigiano-Reggiano,grated
salt and freshly ground pepper
Preparation
Squeeze all water from spinach.
In a 9-inch non-stick sauté pan, heat olive oil over medium heat.
Add the onion and scallions and cook for about 4 minutes until soft.
Meanwhile in a medium bowl, beat the eggs.
Add salt, pepper, cheeses, and spinach and mix well.
Pour the mixture into the skillet and cook for about 5 minutes until the bottom sets.
Hold a large plate over the pan and invert the frittata onto the plate, then slide it back into the pan.
Cook for about 5 minutes longer. Serve hot.
