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Meatless Monday: Sun-Dried Tomato Feta Frittata

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Calories 157kcal
Author Brenda Bennett

Ingredients

  • 2 teaspoons canola oil
  • 1 clove garlic minced
  • ½ cup diced onion
  • ½ cup sun-dried tomato drained, chopped
  • 2 eggs
  • ½ cup egg whites
  • ¼ cup almond milk unsweetened
  • ½ cup feta cheese light, crumbled
  • 2 scallions chopped

Instructions

  • In a medium size skillet pan, heat oil and add garlic and onion.
  • Cook onion until translucent.
  • Add sun dried tomatoes and cook 2-3 more minutes until heated through.
  • In a small bowl mix together eggs, egg whites, and milk.
  • Pour the egg mixture in the skillet.
  • Sprinkle the feta cheese evenly over the mixture.
  • Reduce heat to low.
  • Cook until edges are set and middle is almost set.
  • Broil 3-5 minutes until middle is no longer runny.
  • Top with more feta and scallions if desired.

Notes

Weight Watchers PointsPlus: 4*

Nutrition

Serving: 1g | Calories: 157kcal | Carbohydrates: 8g | Protein: 14g | Fat: 9g | Cholesterol: 116mg | Sodium: 460mg | Fiber: 1g | Sugar: 2g