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

• Spearmint

  Fresh

  1 tbsp or 6g

• 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°F. Position the baking rack in the middle of the oven.
2. Once preheated, place a glass pie pan or 8x8 inch casserole dish in the oven to heat.
3. In a large bowl, whisk together whole eggs, egg whites, feta cheese, milk, mint, two-thirds of the salt, and pepper until well combined.
4. Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Add water if onions start to stick.
5. Add artichokes and spinach to the skillet and cook until spinach wilts, about 5 minutes. Remove from heat, add tomatoes, remaining salt, a pinch of pepper, and stir to combine.
6. Remove the hot pan from the oven, spray with non-stick spray, and carefully transfer the vegetables into the pan.
7. Pour the egg mixture over the vegetables. Sprinkle shredded cheddar on top and bake for 15 minutes, then reduce oven temperature to 350°F and bake for another 10 minutes, until the frittata is firm and the top is golden and puffy.
8. Remove the frittata from the oven and let it cool before slicing.

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