Good Morning America Recipes

Diane Henderiks' Spinach, Potato & Feta Fritatta

Recipe Courtesy Diane Henderiks

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Energy-boosting dishes that are inexpensive and easy to make.
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Servings:4
Difficulty: Easy
Cook Time: min

Ingredients

  • 1 tablespoon olive oil
  • 1/4 cup red onion, finely chopped
  • 1/2 cup potatoes, grated
  • 2 cups baby spinach leaves, washed, squeezed dry and coarsely chopped
  • 1 clove garlic, minced
  • 8 egg whites
  • 3/4 cups feta cheese, crumbled
  • Salt and freshly ground pepper to taste
  • 2 tablespoons fresh parsley, finely chopped
  • Cooking Directions

    Place oven grate about 8 inches from broiler. Preheat oven to 375 degrees.

    Heat 1 teaspoon olive oil in large oven safe saute pan over medium heat.

    Add onion, potatoes and toss to coat well with oil.

    Saute 5 minutes until they begin to soften.

    Add spinach and garlic and saute 2 more minutes. Remove from heat.

    In a large bowl, whisk the egg whites well.

    Stir in spinach mixture and cheese and season with salt and pepper.

    Heat remaining 2 teaspoons olive oil in pan.

    Add egg mixture, reduce heat to low and shake the pan to level ingredients.

    Cook about 10 minutes until the eggs are just set.

    Turn oven up to broil.

    Place pan on grate under broiler for 2 minutes.

    Remove from heat & sprinkle with parsley.

    Recipe Summary

    Main Ingredients: spinach, potatoes, garlic, eggs, onion, feta cheese

    Course: Dinner, Lunch, Main Course


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