Here’s a dish that’s so versatile you can make it for almost any meal ― breakfast, lunch or dinner! The egg whites keep it light and the feta adds a creamy texture. Baby greens add color and an extra dose of fresh, delicious flavor.
Cleveland Clinic is a non-profit academic medical center. Advertising on our site helps support our mission. We do not endorse non-Cleveland Clinic products or services. Policy
1 tablespoon extra virgin olive oil
1 yellow onion, sliced
8 cups (5 ounces) baby greens, such as spinach, Swiss chard, arugula or a mixture
4 large eggs
4 large egg whites
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 ounce feta cheese, crumbled (about 2 tablespoons)
- Heat the oven (with the oven rack in middle) to 350 F.
- Place a medium-sized cast iron or regular skillet over medium-high heat. Add the oil and heat until it shimmers. Add the sliced onion and cook, stirring occasionally, for 5 minutes. Then, lower the heat to medium and cook, stirring often, until golden brown and tender, 5 to 7 minutes more.
- Meanwhile, in a medium bowl, whisk together the eggs, egg whites, salt and pepper.
- Once the onion is tender, add the greens. Cover with a lid and let cook, untouched, for 1 minute. Then, remove the lid and, using tongs, toss together and cook approximately 1 minute more until the greens are just barely wilted. Remove from heat.
- Pour the beaten eggs over the wilted greens, making sure they’re evenly distributed. Crumble the feta over the top. Transfer to the oven and bake until the center of the frittata is set, about 15 minutes.
Nutrition information (per serving)
Makes 4 servings
Total fat: 10 g
Saturated fat: 3 g
Trans fat: 0 g
Protein: 4 g
Total carbohydrate: 8 g
Fiber: 3 g
Sugar: 2 g
Cholesterol: 190 mg
Sodium: 360 mg
— Developed by Sara Quessenberry for Cleveland Clinic Wellness.