Mediterranean Frittata with California Raisins

For a healthier spin on a quiche, go crustless to create this frittata.
  • Yields One 10-inch frittata
  • Details

    • Serving Size: 1/10 frittata


    • 3/4 cup chopped yellow onions
    • 3/4 cup diced sweet red peppers
    • 3/4 cup sliced ripe or chopped kalamata olives
    • 3 cups loosely packed, chopped fresh spinach
    • 3/4 cup crumbled Feta cheese
    • 1-1/2 cup California golden raisins
    • 8 egg whites
    • 1-1/2 cup skim milk (non-fat)


    Preheat oven to 325°F. Spray a non-stick frypan and 10-inche quiche pan, generously with cooking spray; set quiche pan aside. In frypan, over medium heat, cook onions, stirring frequently, until translucent. Then, add sweet red peppers; stir and heat till softened. Remove from heat; add olives and spinach. Toss together well until spinach is wilted. Turn into prepared quiche pan, spreading evenly, and sprinkle raisins and feta cheese, evenly, over all.

    In mixing bowl, whisk egg whites till foamy and stir in milk. Then, pour over all ingredients in pan.

    Bake at 325°F for 45 to 50 minutes until firm and knife inserted near center is comes out clean. Let stand 10 to 15 minutes, and cut into 10 wedges. Serve warm.

    Nutrition Facts Per Serving

    Calories 150 (21% from fat); Total Fat 4g (sat 2g, mono 1g, poly <1g, trans 0g ); Cholesterol 10mg; Protein 7g; Carbohydrate 25g; (Dietary Fiber 2g; Sugars 20g; ); Iron 1mg; Sodium 290mg; Calcium 145mg; Potassium 386mg

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