Light Spinach And Feta Frittata

• 2 large eggs
• 8 large egg whites
• 1 teaspoon olive oil
• 1/2 medium red onion, finely chopped
• 3 scallions, chopped
• 10 ounces frozen chopped spinach, thawed
• 2 ounces crumbled feta
• 2 tablespoons Parmigiano-Reggiano, grated
• Salt and freshly ground pepper

1. Squeeze all water from spinach. In a 9 inch non-stick saute pan, heat olive oil over medium heat. Add the onion and scallions and cook until soft, about 4 minutes.
2. Meanwhile in a medium bowl, beat the eggs. Add salt, pepper, cheeses and spinach and mix well. Pour the mixture into the skillet and cook until the bottom sets, about 5 minutes. Hold a large plate over the pan and invert the frittata onto the plate, then slide it back into the pan. Cook about 5 minutes longer. Serve hot.

eggs, egg whites, olive oil, red onion, scallions, spinach, feta, salt

Taken from www.epicurious.com/recipes/member/views/light-spinach-and-feta-frittata-53019301 (may not work)