Recipe: Frittata With Baby Greens and Feta
Befriend the frittatta! Try this simple and delicious one from our wellness team.
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.
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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
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 ounce feta cheese, crumbled (about 2 tablespoons)
Makes 4 servings.
170 calories, 10 g total fat, 3 g saturated fat, 0 g trans fat, 4 g protein, 8 g total carbohydrate, 3 g fiber, 2 g sugar, 190 mg cholesterol, 360 mg sodium
Source: Developed by Sara Quessenberry for Cleveland Clinic Wellness