Spinach and Dill Frittata

This comes from Eating Well and I wanted to save. We are "empty-nesters" so I am always looking for recipes sized for two people. I would think you could substitute lower-fat feta cheese and replace some of the eggs with an egg substitute or egg whites.

• Ready In: 11 mins
• Serves: 2

Ingredients

• 1⁄4 cup  cooked spinach
• 4  large eggs
• 1⁄2 cup feta cheese, crumbled
• 2  scallions, thinly sliced
• 2  tablespoons fresh dill, chopped
•  fresh ground black pepper, to taste
• 2  teaspoons extra virgin olive oil

Directions

1. Reduce the water in the spinach by squeezing well. Blend eggs in a bowl. Add feta, scallions, dill, pepper and spinach and mix gently.
2. Preheat broiler with rack about 4 inches from heat source.
3. Heat the oil in a non-stick skillet over medium heat. Pour in the egg mixture and distribute evenly. Reduce heat to medium-low and cook until bottom if lightly-browned, about 3 to 4 minutes. Lift the edges to allow the uncooked egg to flow underneath. Place the pan under the broiler and cook until the top is set, about 1-1/2 to 2-1/2 minutes.
4. Slide the frittata onto a platter and serve immediately.