Greek Baked Egg Frittata

Fluffy baked frittata made with liquid egg whites and whole eggs, loaded with zucchini, cherry tomatoes, baby spinach, and crumbled feta.

• Prep: 15 min
• Cook: 25 min
• Total: 40 min
• Servings: 8
• Cuisine: Mediterranean
• Difficulty: Easy
• Cost: $3.42/serving

Dietary

• Vegetarian
• Gluten-Free
• Nut-Free
• Soy-Free
• Pescatarian
• Low-Calorie
• Low-Carb
• Low-Sugar
• Low-Saturated-Fat
• Kosher
• Low-Fat

Tags

• bake
• healthy
• tangy

Ingredients

• 6 cup egg whites
• 6 eggs
• 1 tablespoon olive oil
• 2 zucchinis (medium, diced)
• 1 pint cherry tomatoes (halved)
• 6 ounce baby spinach (chopped)
• 1 tablespoon dried oregano
• 0.5 teaspoon salt
• 0.5 teaspoon black pepper (ground)
• 4 ounce feta cheese (reduced-fat, crumbled)

Instructions

1. Preheat your oven to 375 degrees F and lightly grease a 9x13-inch baking dish.
2. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Sauté the diced zucchini and halved cherry tomatoes for 4 minutes until slightly softened.
3. Add 6 ounces of chopped baby spinach and cook for 1 minute until just wilted. Transfer all cooked vegetables into the prepared baking dish in an even layer.
4. In a large bowl, whisk together 6 cups of egg whites, 6 whole eggs, 1 tablespoon of dried oregano, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper until uniform.
5. Pour the egg mixture over the vegetables in the baking dish and top evenly with 4 ounces of crumbled feta cheese.
6. Bake in the preheated oven for 22 to 25 minutes, until the eggs are puffed and completely set in the center. Let rest 5 minutes before slicing into 8 portions.

Notes

Leftovers slice cleanly when cooled and reheat well in an oven or microwave.

Nutrition (per serving)

• Calories: 237
• Protein: 29.5 g
• Carbohydrates: 7.6 g
• Fat: 7.5 g
• Fiber: 3.6 g
• Sodium: 718 mg
• Saturated Fat: 2.6 g
• Sugar: 2.1 g
• Cholesterol: 135 mg