Spinach and Feta Frittata

Spinach and Feta Frittata Calories/Macros: 453 kcal 28g Protein 2g Carbohydrate 37g Fat Ingredients: 2 eggs 3 egg whites 75g spinach leaves, roughly chopped 40g feta cheese, crumbled 1/2 small onion, finely chopped 1 tablespoon oil (I like avocado oil) Salt and pepper to taste Method: • Preheat the oven to 180°C (350°F). • Heat oil in a small ovenproof skillet over medium heat. Add chopped onion and sauté until translucent, about 2-3 minutes. • Add chopped spinach and cook until wilted, about 1-2 minutes more. Season with salt and pepper to taste. • In a small bowl, whisk together eggs until well beaten. Season with salt and pepper. • Pour the beaten eggs over the sautéed spinach and onion mixture in the skillet. Sprinkle crumbled feta cheese evenly over the top. • Cook on the stovetop for 2-3 minutes, or until the edges begin to set. • Transfer the skillet to the preheated oven and bake for 8-10 minutes, or until the frittata is set in the center and the top is golden brown. • Remove from the oven and let it cool for a minute or two. Slide the frittata onto a plate and serve warm. Customisation Ideas: Dependent on your calorie (and fat) target, you can play around with the ratio of whole eggs to egg whites. If you have a big enough skillet, scale up the ingredients and batch cook a few breakfasts. If you want some extra carbs, try throwing in some cooked cubed potatoes to the egg mixture or have the frittata with some sourdough toast.