Name: Tomato Frittata
Cook time: 15 minutes
Total time: 15 minutes
Yield: 6 Servings
Ingredients: 10 large egg whites; 5 large egg yolks; Kosher salt, freshly ground pepper; 1 tablespoon olive oil; 1 cup chopped baby spinach; 2 scallions, whites and greens separated, finely chopped; 2 tablespoons chopped fresh dill; 2 ripe tomatoes, cut into 1/2-inch pieces (about 2 cups); 2 tablespoons feta

This frittata is lightened by using only half the egg yolks of traditional recipes.

Recipe notes