preparation

6 servings

Preparation time: 10 minutes

Cooking time: 35 minutes

1. Prepare the spinach according to package directions. In a fine sieve, press the spinach with the back of a wooden spoon to remove all excess water. Set aside.

2. Heat the oil in a large oven-proof nonstick skillet over medium heat. Add the onion slices and sauté for 4 minutes. Add the potato slices and cook for about 5 minutes or until lightly browned, occasionally turning with a spatula.

3. Reduce the heat to low. Cover and cook for 10 minutes more until vegetables are tender, turning occasionally.

4. Meanwhile, in a medium-sized bowl, beat eggs, egg whites, the drained spinach, water, basil, oregano, salt, and pepper. Pour the egg mixture over the onions and potatoes. Place red pepper strips in "spokes" design over the eggs. Cover and cook for 10 minutes until egg mixture looks set.

5. Meanwhile, preheat broiler. Sprinkle feta cheese over eggs. Place the frittata under the broiler for 1 to 2 minutes until cheese slightly melts. Cut into 6 equal wedges and serve directly from pan.

Variations

• Use 1 10-oz. package of frozen chopped broccoli in place of the spinach.
• Use reduced-fat part-skim mozzarella, reduced-fat cheddar, or reduced-fat Parmesan cheese in place of the reduced-fat feta.