Ingredients
4 large whole eggs
1 cup egg whites
1 teaspoon olive oil
1/2 cup red onion, finely chopped
3 scallions, chopped (plus more for topping)
1 1/2 cups fresh chopped spinach
2 oz crumbled feta (plus extra for topping, optional)
2 tablespoons Parmigiano-Reggiano, grated
1/2 teaspoon kosher salt
Freshly ground pepper
Diced cherry or grape tomatoes (optional for topping)
Instructions
1. Preheat oven to 400°F (200°C).
2. Heat olive oil in a 9- or 10-inch oven-safe nonstick skillet over medium heat.
3. Add red onion and scallions and sauté for 4 minutes until softened.
4. In a bowl, whisk eggs and egg whites until combined.
5. Stir in salt, pepper, Parmesan, feta, sautéed onion mix, and spinach.
6. Pour mixture into skillet and cook on stove until the edges set, about 4–5 minutes.
7. Transfer skillet to oven and bake for 4–5 minutes until center is set.
8. Remove from oven, let rest, then transfer to a plate and slice into 4 wedges.
9. Top with tomatoes and extra scallions before serving.
Notes
Use fresh spinach for best texture, or thawed frozen spinach (well-drained).
Feta adds tangy flavor but you can sub with goat cheese or leave it out.
Great hot or cold—perfect for lunchboxes or meal prep.
Store leftovers up to 4 days in the fridge and reheat gently.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast, Brunch
- Method: Baked
- Cuisine: American, Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 1g
- Sodium: 410mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 17g
- Cholesterol: 150mg