Mediterranean Frittata

I concocted this when I was trying to liven up an egg white frittata. It turned out deceptively decadent. The sun-dried tomatoes make all the difference.

• Preparation Time: 15 mins
• Cooking Time: 40 mins
• Total Time: 55 mins
• Calories: 176 Calories

Ingredients

• ¼ teaspoon salt
• 6 egg whites
• ¼ cup skim milk
• ¼ teaspoon ground black pepper
• ¼ teaspoon dried basil
• 5 cloves garlic, minced
• 2 teaspoons extra-virgin olive oil
• 2 tablespoons shredded Parmesan cheese
• 3 sun-dried tomato halves
• ¼ yellow onion, minced
• ½ cup frozen chopped spinach
• 1 (4.5 ounce) can sliced mushrooms with pieces, drained
• 3 ounces crumbled reduced-fat feta cheese

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch round pan.

Step 2

Place sun-dried tomatoes into a bowl of warm water until rehydrated, about 10 minutes. Drain and chop.

Step 3

Heat olive oil in a small skillet over medium heat; cook and stir onion and garlic until onion is translucent, about 10 minutes. Add spinach; cook and stir until thawed and water is evaporated, about 5 minutes. Stir in mushrooms, sun-dried tomatoes, and feta cheese until well mixed.

Step 4

Whisk egg whites, skim milk, salt, pepper, and basil together in a bowl until very frothy. Carefully stir spinach mixture and 1 tablespoon Parmesan cheese into egg mixture. Pour into the prepared pan; top with remaining Parmesan cheese.

Step 5

Bake in the preheated oven until frittata is set and browned on top, about 25 minutes.