Greek Frittata

Ingredients

• Egg

  Whole, fresh eggs

  4 large or 200g

• Egg white

  Raw, fresh eggs

  8 large or 264g

• Feta cheese

  ½ cup, crumbled or 75g

• Lowfat milk

  Fluid, 1% milkfat, with added vitamin a and vitamin d

  3 tbsp or 46g

• Peppermint

  Fresh

  1 tbsp or 2g

• Salt

  Table

  1 ½ tsp or 9g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Olive oil

  Salad or cooking

  1 ½ tsp or 7g

• Onions

  Raw

  1 small or 70g

• Artichokes

  (globe or french), cooked, boiled, drained, with salt

  ¾ cup hearts or 126g

• Spinach

  Raw

  3 cup or 90g

• Cherry tomatoes

  Red, ripe, raw, year round average

  1 cup cherry tomatoes or 149g

• Cheddar cheese

  2 tbsp, shredded or 14g

• Pam cooking spray

  Oil, original

  1 spray , about 1/3 second or 0.3g

Directions

1. Preheat oven to 450 degrees F. Place highest baking rack in the middle of the oven.
2. When oven has reached temperature, place a glass pie pan or 8x8 inch casserole dish in oven to heat up.
3. In a large bowl, combine wet ingredients: whole eggs and egg whites, feta cheese, milk, mint, a teaspoon of salt, and ¼ teaspoon pepper. Whisk well for about a minute to break up the cheese and set aside.
4. Sauté vegetables: In a large skillet heat up 1 ½ teaspoons olive oil. Add chopped onion and cook over medium heat, stirring occasionally, until translucent, about 5 minutes. Add a few tablespoons of water to the pan if onions start to stick.
5. Add artichokes and spinach and cook until spinach wilts, about 5 minutes. Remove from heat, add in tomatoes, ½ teaspoon salt and a pinch of pepper and stir to combine.
6. Remove pan from hot oven. Spray with non-stick spray and carefully load hot vegetables into the bottom of the pan.
7. Pour the egg mixture over the vegetables. Sprinkle shredded cheddar on top and bake in the oven for 15 minutes, then reduce oven to 350 degrees F and bake another 10 minutes, until frittata is firm and top is golden and puffy.
8. Remove frittata from oven and let cool before slicing.

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