Spinach-Feta Frittata
Ingredients
6 eggs
1/4 cup low-fat milk
1 teaspoon dried dill
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 cup chopped onion
1 clove garlic, minced
1 tablespoon extra-virgin olive oil
1/2 of a 10-ounce package frozen chopped spinach, thawed and well drained
1/4 teaspoon lemon-pepper seasoning
1/4 cup crumbled reduced-fat feta cheese (1 ounce)
Instructions
1. In a medium bowl beat together eggs, milk, dill, salt, and pepper until combined. Set aside.
2. In a 10-inch broiler proof or regular skillet cook onion and garlic in hot butter until tender. Stir in spinach and lemon-pepper seasoning.
3. Pour egg mixture over spinach mixture in skillet. Cook over medium heat without stirring until egg mixture begins to set on the bottom and around edge. Using a large spatula lift and fold the partially cooked egg mixture so that the uncooked portion flows underneath. Continue cooking until egg mixture is almost set but is still glossy and moist. Sprinkle with feta cheese.
4. Place broiler proof skillet under the broiler 4 to 5 inches from the heat. Broil for 1 to 2 minutes or just until top is set. (Or if using a regular skillet, remove skillet from heat; cover and let stand for 3 to 4 minutes or just until top is set.)
