Ingredients
2 large eggs
8 large egg whites
1 teaspoon olive oil
1/2 medium red onion, finely chopped
3 scallions, chopped
10 ounces frozen chopped spinach, thawed
2 ounces crumbled feta
2 tablespoons Parmigiano-Reggiano, grated
Salt and freshly ground pepper
Preparation
Squeeze all water from spinach. In a 9 inch non-stick sauté pan, heat olive oil over medium heat. Add the onion and scallions and cook until soft, about 4 minutes.
Meanwhile in a medium bowl, beat the eggs. Add salt, pepper, cheeses and spinach and mix well. Pour the mixture into the skillet and cook until the bottom sets, about 5 minutes. Hold a large plate over the pan and invert the frittata onto the plate, then slide it back into the pan. Cook about 5 minutes longer. Serve hot.
