Feta Frittata & Greek Potatoes
Serves 4

INGREDIENTS
FRITTATA:
4 whole eggs*
8 egg whites*
2 ounces feta cheese, crumbled
3 cups of broccoli, steamed & diced
Dash salt & pepper
Olive oil cooking spray

POTATOES:
3 cups fingerling potatoes, quartered
4 green onions, diced
1 clove garlic, minced
1 Tablespoon dried oregano
1 Tablespoon olive oil
1 lemon, juiced
Dash salt & pepper

*Can use 2 cups of egg substitute instead of raw eggs

1. Wisk together eggs, feta, broccoli, salt & pepper. Spray oven-proof skillet with cooking spray.
2. Pour egg mixture into skillet. Cook over medium heat until bottom is cooked (about 5 minutes) — will still be wet on top.
3. Broil for about 5-8 minutes until eggs are set and top is brown.
4. In another skillet, add potatoes, onions, garlic, oregano and olive oil. Sauté 10 minutes until potatoes are tender and browned. Squeeze lemon on top with salt & pepper.
5. Cut frittata into 4 large triangles and serve with potatoes

Great for breakfast, brunch, lunch AND dinner!