Ingredients

The following ingredients have 4 Servings
  • 2 cups fat-free egg whites (such as Egg Beaters)
  • 2/3 cup crumbled feta cheese
  • 2 tablespoons fresh dill (or 1 teaspoon dried dill or Italian seasoning)
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon black pepper
  • 1 medium onion, diced (about 1 cup)
  • 5 ounces baby spinach
  • 1/2 cup diced drained water-packed roasted red bell pepper
  • 2 plum tomatoes, seeded and diced

Instruction

  • Preheat your oven to 350F degrees. In a medium bowl, whisk together the egg substitute, feta cheese, dill, said and black pepper. Set the bowl aside.
  • Spray a large (10-inch) ovenproof skillet with nonstick spray and set it over medium-high heat. When the pan is hot add the onion, and cook, stirring often until it has softened, about 6 minutes or so.
  • Add the spinach, a handful at a time, stirring and tossing it around in the pan until wilted. Add the roasted pepper and tomatoes, and cook, stirring occasionally, for about 1 minute more.
  • Pour the egg mixture into the skillet and cook until the bottom begins to set, about 5 minutes.
  • Transfer the skillet to the preheated oven and bake until the center is set, 15 to 20 minutes. Remove from the oven and cut into 4 even wedges.
  • Serve hot, warm or at room temperature.