Spinach & Feta Frittata

A yummy, healthy breakfast option from Curves' Diane Magazine.

• Ready In: 30 mins
• Serves: 6

Ingredients

• 1 (9 ounce) bag  Baby Spinach
• 1  tablespoon olive oil, divided
• 2  teaspoons olive oil, divided
• 1  cup yellow onion, chopped
• 6  large eggs
• 1⁄2 cup sun-dried tomato packed in oil, drained
• 1⁄2 cup feta cheese, crumbled
• 1  teaspoon  dried Italian seasoning
• 1⁄4 teaspoon salt
• 1⁄8 teaspoon black pepper

Directions

1. Preheat broiler and place heating rack 4-5" from the heating element. Microwave fresh spinach in a loosely covered bowl on high for about 3 minutes or until it is slightly wilted. Dry spinach thouroughly with paper towels and chop it coarsely.
2. Meanwhile, coat bottom and sides of a 12" ovenproof skillet with cooking spray. Heat 1 Tbs. oil in the skillet on med-high and add onion. Cook until lightly browned.
3. In a large bowl, beat eggs thoroughly. Stir in tomatoes, spinach, cheese, Italian seasoning, salt & pepper.
4. Add remaining 2 teaspoons oil to the skillet with onion and tilt pan to distribute oil evenly. Pour egg mixture in, evenly distributing vegetables with the back of a wooden spoon. Cook over medium heat without stirring for about 7 minutes or until only te surface is loose.
5. Place skillet under broiler and cook for approximately 2 minutes or until surface is lightly browned. To serve, loosen edges with a knife, flip it onto a cutting board and slice.