Mediterranean-Style Frittata

The combination of eggs, spinach, and cheese makes this frittata a nutritionally well-balanced and delicious breakfast.

• 2 teaspoons olive oil

• 3/4 cup packed baby spinach

• 2 green onions

• 4 large egg whites

• 6 large eggs

• 1/3 cup (1.3 ounces) crumbled feta cheese with basil and sun-dried tomatoes

• 2 teaspoons salt-free Greek seasoning (such as Cavender's)

• 1/4 teaspoon salt

1. Preheat broiler.

2. Heat oil in a 10-inch ovenproof skillet over medium heat. While oil heats, coarsely chop spinach and finely chop onions. Combine egg whites, eggs, cheese, Greek seasoning, and salt in a large bowl; stir well with a whisk. Add spinach and onions, stirring well.

3. Add egg mixture to pan; cook until edges begin to set, about 2 minutes. Gently lift edge of egg mixture, tilting pan to allow uncooked egg mixture to come in contact with pan. Cook 2 minutes or until egg mixture is almost set.

4. Broil 2 to 3 minutes or until center is set. Transfer the frittata to a serving platter immediately; cut into 4 wedges

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