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
DIRECTIONS
- Wisk together eggs, feta, broccoli, salt & pepper. Spray oven-proof skillet with cooking spray.
- Pour egg mixture into skillet. Cook over medium heat until bottom is cooked (about 5 minutes) — will still be wet on top.
- Broil for about 5-8 minutes until eggs are set and top is brown.
- 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.
- Cut frittata into 4 large triangles and serve with potatoes
Great for breakfast, brunch, lunch AND dinner!
Nutrition
Facts |
| Serv. size 1/4 recipe (341g) |
| Servings 4 |
| Calories 298 |
Fat Cal. 107 |
| |
*Percent Daily Values (DV) are
based on a 2,000 calorie diet. |
|
| Amount/Serving |
% DV* |
Amount/Serving |
%DV* |
|
| Total Fat |
12g |
20% |
Total Carb. |
29g |
10% |
Sat. Fat |
4g |
20% |
Fiber |
4g |
15% |
Trans Fats |
0g |
|
Sugars |
4g |
|
| Cholest. |
224mg |
75% |
Protein |
20g |
|
| Sodium |
446mg |
20% |
|
|
|
|
| Vitamin A |
15% |
Vit. C |
150% |
Calcium |
15% |
Iron |
15% |
|
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